Chicken Wings Tray Bake

Name: Chicken Wings Tray Bake
Prep time: 15 min
Cook time: 55 min
Yield: 4-6 people
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Chicken wings, garlic lemon dressing, caramelised veg... one pan, no mess. A dinner my boys devour before it even hits the table.

PREP TIME

15 minutes

COOK TIME

55 minutes

SERVES

4-6 people

About this recipe

Who doesn’t love chicken wings? My boys die over chicken wings—they don’t even hit the table before they’re gone. So I’m always on the lookout for new flavour combos that are quick, no-fuss, and seriously tasty.

This garlic chilli chicken wings tray bake ticks every box. The wings roast in the oven alongside baby potatoes and chunky carrot matchsticks, all coated in a bold lemony garlic dressing. While the oven does its thing, the chicken turns golden, the potatoes soften, and the carrots caramelise beautifully—especially if they’re cut smaller.

If you’ve tried my oven-roasted garlic and lemon chicken wings or the sticky lemongrass honey wings, you’ll love this one too. It’s a proper weeknight dinner you can throw together in minutes— and there’s more where that came from.

Ingredients

For the tray bake

2 kilograms chicken wings, tips removed
10 baby potatoes, halved
2–3 medium carrots, cut into chunky matchsticks (the smaller, the more caramelised)
Salt & Pepper, to taste
1 1⁄2 teaspoons dried oregano

For the garlic chilli dressing

6 garlic cloves, crushed
2 teaspoons chilli paste or chilli mince
1⁄2 cup olive oil (about 100 ml)
1⁄3 cup lemon juice (about 80 ml)

Notes from Rouba

The smaller the carrots, the more golden and caramelised they’ll become.
Flip the wings halfway for even browning and crispy skin.
I use ½ cup olive oil and ⅓ cup lemon juice to give the dressing a bold flavour—adjust to your taste.
Use a large tray so the wings and veggies aren’t crowded (helps with caramelisation).
Add a sprinkle of fresh parsley or serve with a side of yoghurt if you like.
Leftovers (if there are any!) make a great wrap filling the next day.

Method

Step 1. Prepare the chicken and vegetables

Preheat your oven to 200°C (fan-forced).

Place the chicken wings in a large baking tray and season generously with salt, pepper and oregano.

Halve the baby potatoes and slice the carrots into chunky diagonal matchsticks. Scatter them over the chicken and season again with salt.

Step 2. Make the garlic chilli dressing

In a small bowl, mix together the crushed garlic, chilli paste, olive oil, lemon juice, and a bit more salt. The dressing should be zesty and well-balanced. Pour it evenly over the chicken and vegetables, tossing gently to coat everything well.

Step 3. Bake until golden and tender

Roast in the oven for 40 minutes. Once the wings are golden and starting to crisp on top, use tongs to flip them over. Return the tray to the oven for another 20 minutes, or until the wings are cooked through and the vegetables are tender and caramelised. Total cook time is around 55 minutes to an 1 hour.

A Few Things You’ll Want to Know

Can I use other cuts of chicken?
Yes! Thighs or drumsticks work beautifully. Just keep in mind they’ll need a bit longer to cook than wings, and you may want to cut your veggies a little larger so they don’t overcook.

Do I need to marinate the chicken?
You don’t have to, but I highly recommend it—The flavour gets deeper, and the wings come out even better. If you prefer a dry spice rub instead of a dressing, I’ve got a great one right here—you can download it for free.

Do you wash the chicken first?
Ah, the great chicken washing debate. Personally, I don’t wash wings or pre-cut pieces—they’re already cleaned, and washing them can actually spread bacteria around the sink. But when it comes to whole chickens, I always rinse out the cavity and remove any leftover feathers. It really comes down to what you’re comfortable with—there’s no one right answer here.

Can I leave out the chilli?
Absolutely. The chilli just gives it a little kick, but this recipe is flexible. Swap it for a bit of Dijon mustard or smoked paprika, or just leave it out altogether.

I don’t have oregano—what else can I use?
Try thyme, rosemary, za’atar, or even Italian mixed herbs. It’s a very forgiving recipe, so use what you love.

What if I want to add more veggies?
Go for it! Just choose vegetables that roast well in about an hour— capsicum, red onion, or sweet potato are all good options. Just don’t overcrowd the tray.