Oven Baked Crispy Chiken Wings with Lemon & Garlic Sauce

5 from 2 votes

Oven Baked Crispy Chiken Wings with Lemon & Garlic Sauce

These chicken wings are baked in the oven until golden and crispy and then tossed through a lemon, honey and garlic butter sauce. This is chicken wing perfection!

Prep Time1 1 30

Cook Time1 15

Course: Appetizer

Cuisine: American

Servings:

Author: Daen Lia

Ingredients

Garlic confit

2 bulbs garlic
1 cup olive oil

Crispy baked wings

4 lbs chicken wings 2kg (see note)
4 teaspoon baking powder see note
2 tablespoon BBQ seasoning see note
2 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon olive oil extra virgin
salt and pepper

Sauce

20 garlic confit cloves or 6 raw garlic cloves, finely minced (see note)
1 tablespoon olive oil extra virgin
4 tablespoon butter unsalted
1 tablespoon honey
1 tablespoon lemon zest
1 teaspoon black pepper
1 teaspoon chili flakes
1 teaspoon tabasco
¼ cup lemon juice
salt
parsley finely chopped

Instructions

Garlic confit

Preheat the oven to 120°C/ 250°F
Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour.
Seperate the garlic confit from the olive oil and reserve the olive oil. Mash up the garlic confit cloves with the back of a knife. Set to the side for now.

Crispy baked wings

Do this the night before. Pat the chicken wings dry with a paper towel. Place the wings onto a wire rack and lay uncovered in the fridge overnight. If you are short on time, just pat the chicken wings dry with a paper towel.
Preheat the oven to 120°C / 250°F
Place the wings into a bowl and season with everything but the baking powder. Massage the seasoning into the wings until well coated. Sprinkle over the baking powder and massage into the wings.
Lay the wings onto a wire rack and place over a baking tray lined with alfoil. Don’t worry if the wings are snug on the wire rack. Place the baking tray into the oven on the lowest shelf. Bake for 30minutes.
Increase the heat to 220°C / 425°F. Move the tray up to the higher shelf and bake for an additional 40 – 50 minutes or until the wings are golden and crispy. The wings do not need to be flipped over.
Place the wings into a large bowl and pour the sauce all over. Toss the wings in the sauce until well coated.
Sprinkle over parsley and enjoy immediately!

Sauce

In a frypan on a medium heat, melt the butter with 1 tablespoon of the garlic confit oil. Once the butter is foaming, add the honey, lemon zest, black pepper, chili flakes, tabasco and lemon juice. Stir through for 3 minutes until well combined and the sauce has slightly thickened.

Video

Notes

Wings: You can use either wingetts or drumettes for this recipe. If using whole chicken wings, cut them in half with a sharp knife.

BBQ seasoning: If you can't find a premade BBQ seasoning, replace this with 1 - 2 tablespoon sweet or smoked paprika.

Garlic: If you want to save on time, the garlic confit can be replaced with fresh garlic. Finely mince 6 garlic cloves and add them to the sauce when the butter is foaming. Sautee for 1 minute before adding the rest of the ingredients.

Baking powder: It's important you use baking powder and not bi-carb soda or baking soda. Baking powder is an essential ingredient for crispy wings.

Nutrition