Crispy Chicken Wings baked in the oven with Lemon and Garlic. Super crispy wings baked healthily in the oven with a hint of lemon, garlic and ginger. Baked in the oven but taste like they have been deep fried. They will become a family favourite for sure!
These are so good they can be eaten plain. Or toss them in your favourite sauce, or serve a dipping sauce on the side.
How to Make Crispy Chicken Wings in the Oven
Just three steps to really crispy wings;
- Marinate wings then pat wings dry with paper towel;
- Cover lightly in baking powder and salt;
- Bake on wire rack in oven on low for 30 minutes, then high for 30-40 minutes.
That is it! No messy oil for deep frying and no need to stand around in the kitchen, let the oven do all the work.
STEP 1
Cut each wing at the joint and leave out tips (save to use for stock). Marinate wings in lemon, garlic and ginger for 15 minutes.
STEP 2
Pat really dry with a paper towel. If you can, do up to this step the day before and leave wings in fridge uncovered overnight to really dry out skin.
STEP 3
Coat well in baking powder and salt. I place it all into a plastic bag and shake.
STEP 2
Bake on wire rack in oven, low for 30mins then high for 30-40 mins. Place wire rack over a tray covered in aluminium foil for easy cleaning.
Crispy Oven Baked Lemon Garlic Chicken Wings
So we are watching Masterchef and next minute I am writing a shopping list to make Crispy Oven Baked Lemon Garlic Chicken Wings. Let me just say wow! Write a shopping list for these right now. I was in chicken wing heaven tasting these and my son who never likes anything kept telling me how much he loved his dinner and if he could have these for dinner every night. They are definitely on next week’s meal planner. Such a budget meal too!
Ingredients
Only three ingredients;
- Baking Powder – the baking powder draws the moisture to the surface of the skin so it can evaporate in the oven, this makes the skin crispy but still keeps the meat juicy.
- Chicken Wings – cut each wing at the joints, save the tips to make stock and just use the two larger pieces of each wing.
- Salt – you can use any fine salt you like, I prefer Himalayan Pink as it is rich in minerals.
These are so good they can be eaten on their own, they don’t even need a dipping sauce. Just use something spicy like a Thai chilli dressing or chilli chutney if you do want something to dip them in. Or you could try my Hoisin Sauce; blitz in a food processor; ¾ cup peanuts, ¾ cup Hoisin sauce, 2¼ tablespoons rice wine vinegar and ¼ cup warm water.
This recipe was influenced by Jess from Masterchef’s recipe for Sweet and Sour Chicken Wings with Fusion Salad and Recipe Tin Eats Truly Crispy Oven Baked Chicken Wings. Nagi says she got the recipe from Cook’s Illustrated.
The Secret to Oven Baked Chicken Wings
Bake for 30 minutes on low first. This melts the fat which drips down through the wire rack to the tray below. Make sure you cover the bottom tray in aluminium foil for easy cleaning afterwards.
Then you blast the wings at a really high temperature to crisp the skin. You also need to make sure the wings are really dry before you put into the oven. You could marinate and dry the wings the night before and leave uncovered in the fridge overnight, this will dry the skin out even further, resulting in even crispier skin.
MORE RECIPES TO TRY….
You could make this a complete meal by serving with some of these sides;
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
You can find more of my easy recipes on Pinterest.
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Crispy Chicken Wings
- Total Time: 1 hour 20 minutes
- Yield: 4 serves 1x
Description
Crispy Chicken Wings baked in the oven with Lemon and Garlic.
Ingredients
- 1kg chicken wings
- 1 lemon, juiced and zested
- 1 clove garlic, finely diced
- 2cm piece ginger, finely diced
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- pinch pepper
Instructions
Place wings in a large glass or ceramic bowl, add the lemon, garlic, ginger and mix well to combine. Marinate in the fridge for 15 minutes.
Pre heat oven to 120°C.
Remove wings from fridge and pat dry with paper towel. Place into a zip lock bag with baking powder, salt and pepper and shake to coat each wing.
Lay wings on a greased wire rack over an oven tray covered in aluminium foil, this allows the fat to drip away. You can still bake these without a wire rack, just drain off excess fat halfway through the cook time.
Bake for 30 minutes on the bottom rack of the oven.
Increase oven temperature to 220°C and move wings to the top rack of the oven and bake a further 30 minutes or until golden and crispy. Mine were ready after 25 minutes, so just keep an eye on them and will depend on the size of your wings.
Notes
Step 1 is a really quick marinade, probably just enough time for your oven to heat up. Never marinate in metal bowls as the acid can react with the metal. Also, don’t use this marinade overnight as the lemon juice will start to break down the chicken. I recommend just a short 15 minutes is plenty.
In the final stage of cooking, rotate your wings around if some are cooking faster than others. The wings in the middle of mine were turning golden first so I moved them all around a few times in the last 15 minutes.
This will make enough for 4 people if you are having with sides, double the recipe for appetisers for 4 people.
- Prep Time: 20 minutes
- Cook Time: 1 hour
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This post was originally published May 2019.
