Oven roasted garlic and lemon chicken wings are lemony, garlicky and the easiest chicken wings you’ll ever make. The marinade is loaded with a balanced tangy Middle Eastern style dressing, giving you a moist, juicy yet crispy result. Serve them with a garlic dipping sauce.
- 1-kilogram chicken wings
- 4 garlic cloves, crushed
- 1 teaspoon chilli paste/mince
- 3 tablespoons olive oil
- 1 ½ teaspoon oregano dried
- salt to season
- 1 lemon (approximately 3-4 tablespoons)
Notes from Rouba
- There’s no need to rest your wings once cooked.
- Marinating the chicken 1-2 hours is ideal.
Preheat the fan-forced oven to 200° degrees.
Begin by making the garlic chilli marinade. Using a mortar and pestle, crush the garlic, add the chilli and crush until combined. Slowly add the olive oil and bring to a paste. Set aside.
Stretch out the chicken on a cutting board, flip the wing over, so the inside portion of the wing faces up. It’s very easy to see the joints when you position the wing this way.
The first cut that you’ll make will be the joint between the wingtip and the wingette. Using a sharp knife, remove the pointed wingtip by cutting off from the joint. Then slice through the skin separating the drumette and the wingette.
Place the chicken wings into a bowl and season with salt. Add the garlic chilli paste to the chicken wings and toss to coat, evenly massaging all over. Add the dried oregano and lemon juice. Combine well and allow to marinate for at least an hour prior to cooking.
Arrange the marinated chicken wings in a baking dish in one layer. Bake for 30 -35 minutes depending on their size, flipping once after the first 20 minutes. Transfer to a serving dish.
Servings: serves 4-6 as a side dish
Why you’ll love this recipe:
Lemony & Garlicky
Moist & Juicy
Easy to make
Crispy to eat