Lemon And Garlic Chicken Wings Recipes

LEMON-GARLIC CHICKEN WINGS RECIPE

Steps:

• In a large mixing bowl, combine the oil, lemon juice, lemon zest, garlic, salt and pepper; whisk to combine. Add the chicken wings and spoon the marinade over any exposed wings. Rotate the wings in the marinade periodically bringing wings from the bottom of the bowl to the top and visa versa.
• Preheat the oven to 425 degrees. Fit two large rimmed baking sheet pans with foil (dull side up) and baking/cooling racks.
• When the oven reaches 425 degrees, remove the wings from the marinade with tongs allowing any excess marinade to drain back into the bowl. Place them on the prepared racks, skin side up, leaveing some space between them. Bake for 35 minutes until the wings reach an internal temperature of 165 degrees F and juices run clear. Serve hot with lemon wedges and a sprinkle of scallion greens.

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

LEMON GARLIC GRILLED CHICKEN WINGS RECIPE

Steps:

• Combine garlic, lemon zest, lemon juice, mustard, olive oil, salt, red pepper flakes and black pepper in a large resealable plastic bag. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
• Prepare grill for indirect heat. Remove wings from marinade and place, skin-side-up on grill. Cover grill and cook until fat has rendered and an instant-read thermometer reads close to 165º F, about 10 minutes.
• Move the wings over direct heat. Grill, turning occasionally, until wings are golden brown and slightly charred, 5 to 10 minutes. Stay close to watch for the occasional flare up. If this happens, move the wings to a slightly cooler part of the grill.
• Make dipping sauce by combining mayonnaise, mustard, lemon juice and hot sauce in a small bowl; season to taste with salt and pepper.
• Dust the grilled wings with grated cheese and serve alongside dipping sauce.

LEMON-GARLIC-PEPPER CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/3 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons minced garlic, salt and lots of freshly ground black pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

LEMONY ROASTED CHICKEN WINGS

Steps:

• Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
• Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
• Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
• Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
• Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.

LEMON GARLIC CHICKEN WINGS

Steps:

• Combine all ingredients in a bowl, cover and refrigerate for several hours.
• Drain wings and reserve marinade.
• Place wings in baking dish and bake in moderately hot oven for 35 minutes or until tender, brushing occasionally with reserved marinade.

CHICKEN WINGS WITH CUMIN, LEMON & GARLIC

Steps:

• Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
• Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.