Roasted Herb Wings Recipes

Steps:

• Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
• Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
• Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

Steps:

• Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
• Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Serve with desired dipping sauce.

Steps:

• Preheat oven to 250˚F (130˚C).
• Place wings in a large bowl and pat dry.
• Add the baking powder and salt to the wings. Stir to coat.
• Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
• Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
• For sauce, in a hot pan, melt butter. Add garlic and stir. Cook for 30 seconds, being careful not to burn the garlic.
• Stir in Italian herb blend and salt. Cook for an additional 20 seconds.
• Add in fresh parsley and wings. Stir to coat.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
• In a skillet, heat olive oil and garlic on medium heat for about 30 seconds, or until garlic starts to release its flavor.
• Stir in remaining herbs and spices.
• Once combined, add in chicken wings and stir until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.