Roasted Herb Wings

Of all the wing recipes I've ever created for my game-day parties, this is definitely the crowd pleaser--it always seems like I never make enough! I like to marinate the wings a day in advance so all the flavors have a chance to fully come together, then I cook them an hour before kickoff.
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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Wings:

2 pounds (910 grams) chicken wings

1/4 cup (60 milliliters) extra-virgin olive oil, plus more for the skillets

1/4 cup (25 grams) grated Parmesan-Romano cheese blend

Leaves from 12 fresh thyme sprigs

2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish

2 teaspoons minced garlic

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1 teaspoon Italian seasoning

1 teaspoon hot paprika

1/2 teaspoon coarsely ground black pepper

Tossing Sauce:

4 tablespoons unsalted butter

1 tablespoon fresh lemon juice

1/4 cup (20 grams) finely shredded Parmesan cheese

Directions

  1. Prepare the wings: Preheat the oven to 400 degrees F (204 degrees C). Rinse the chicken wings under cold water, then pat dry with paper towels. Make sure the wings are completely dry, then break the wings down.
  2. Use a sharp chef's knife to break down each wing into three separate pieces. Using your finger, locate the joint connecting the drumette to the wingette (flat), then use the tip of your knife to cut the skin so the joint is visible. Firmly press your knife in between the pieces to separate them. Next, use your finger to locate the joint connecting the wingette (flat) to the wing tip. You don't need to cut the skin, just press your knife through the joint, reserving the wing tips to make stock.
  3. In a large bowl, combine the olive oil, Parmesan, thyme, parsley, garlic, lemon zest, lemon juice, salt, Italian seasoning, paprika, and pepper. Add the wings and toss to completely coat. Make sure you don't overcrowd the skillet or the wings will steam rather than bake and won't be crispy.
  4. Transfer the wings to two large cast-iron skillets lightly greased with oil and roast, flipping every 10 to 12 minutes, until you can cut into the wing and the juice runs clear, about 40 minutes.
  5. Make the tossing sauce: In a small saucepan, combine the sauce ingredients over medium heat. Once the butter melts, reduce the heat to low, stirring occasionally.
  6. Remove the wings from the oven (leave the oven on) and toss with the warm sauce in a large bowl, making sure to cover each morsel. Return the wings to the cast-iron skillets, drizzle with any leftover sauce, return to the oven, and roast for 5 more minutes. Serve hot, garnished with parsley. 
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