Lemony Roasted Chicken Wings
- Total Time
- About 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)
- 3pounds chicken wings, preferably drumettes
- Salt and pepper
- Red pepper flakes, to taste
- 3tablespoons extra-virgin olive oil
- 6small lemons, cut into ¼-inch thick half-moon slices
- 6large rosemary sprigs, leaves stripped
- 8garlic cloves, minced, or ½ cup chopped green garlic shoots
- 1cup dry white or rosé wine
- Pinch of dried oregano (optional)
Preparation
- Step 1
Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
- Step 2
Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
- Step 3
Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
- Step 4
Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
- Step 5
Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side. Sprinkle with dried oregano, and serve hot or at room temperature.
Private Notes
Comments
Please post a comment if you make these according to the recipe. It's hard for me to believe chicken wings need 85 minutes in the oven. Maybe I'll try cooking the potatoes for 45 minutes and adding the wings after that.
I cooked this probably three times as long as indicated!!! The chicken wasn’t even close to being crispy after the 45 min and then the two 20 min booking times. I think I cooked it for maybe 2 hours total. And IT WAS DELICIOUS!!!!!!
While I have not made this specific recipe, we routinely make Buffalo wings in the oven. We bake them at 425 for ~1 hr and 15 minutes, so 400 degrees for 85 minutes sounds about right.
The recommendation to drain the sauce after pulling the foil was great, and the result was delicious, though I did up the final temps to 425°.
Based on comments about cooking time and temperature, I used a convection roast setting at 400°F for 15 minutes per side, uncovered . It turned out beautifully. I suggest using a good wine, as it made the dish smell delicious.
I'm supremely suspicious of my previous reviewers who believe this is an appropriate amount of time to cook a chicken wing. Despite the added humidity from wine and lemon wedges, after over an hour of baking the chicken is a dry as sandpaper. Great for a meal after drinking cause you'll be guzzling water just to get down. I used full wings (not divided between flats and drums). Let's just not try to cook potatoes and chicken wings at the same time, save it for a more robust thigh or quarter