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.
Chicken wings are also delicious when barbecued with that extra smokey flavour and served with other delicious barbecue food. Check out my barbecue chicken wings recipe.
Step 1. Prepare the garlic chili marinade.
Preheat the fan-forced oven to 200° degrees.
Crush the garlic and add it to a bowl with the chili paste, olive oil, oregano, and lemon juice. Mix everything together until well combined, season with salt, and set aside.
This step can also be done straight in the mortar and pestle if you prefer.
Step 2. Prep the chicken wings
Stretch out the wing on a cutting board. Using a sharp knife, remove the pointed wingtip by cutting through the joint. Flip the wing over so the inside of the wing faces up – this makes it easier to see the joints. Cut through the joint between the wingtip and the wingette. Then, slice through the skin to separate the drumette from the wingette.
Step 3.
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. Combine well and allow to marinate for at least an hour prior to cooking.
Step 4.
Arrange the marinated chicken wings in a baking dish in one layer. Roast for 30 -35 minutes depending on their size, flipping once after the first 20 minutes. Transfer to a serving dish.
Quick and easy cheat knafeh with crispy cornflake crumbs and creamy ashta filling. Perfect for any occasion.
Whip up this easy Baked Knafeh Cake – a simple, yet deliciously unique dessert that always impresses. Perfect for gatherings!
