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