Description
Crispy oven-baked chicken wings coated in garlic, herbs, and a touch of olive oil for a flavorful and healthier alternative to fried wings.
Ingredients
Scale
- 2 lbs chicken wings, separated at joints and tips removed
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Pat chicken wings dry with paper towels to remove excess moisture.
- In a large bowl, toss wings with olive oil, garlic, oregano, thyme, rosemary, paprika, salt, and pepper until evenly coated.
- Arrange wings in a single layer on the rack.
- Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and sprinkle with fresh parsley.
- Serve hot with lemon wedges on the side.
Notes
- For extra crispiness, let wings air-dry in the fridge for 1 hour before baking.
- Can be served with dipping sauces like ranch or garlic aioli.
- Adjust herb mix by adding basil or sage for variation.
Nutrition
- Serving Size: 5–6 wings
- Calories: 310
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 115 mg