Chicken Butter Garlic Wings
Crispy oven-roasted wings coated in a garlicky, buttery glaze with hints of lemon and herb — rich yet balanced, perfect for sharing or pairing with a salad or fries.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken Wings (split into flats & drumettes)
- 1½ tsp Baking Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Paprika
- ½ tsp Onion Powder
- ¼ tsp Cayenne Pepper (optional, for mild heat)
- 15 g Olive Oil
- 60 g Butter (unsalted )
- 5 cloves Garlic (finely minced)
- 1 tbsp Lemon Juice
- 1 tbsp Parsley (finely chopped)
- ½ tsp Lemon (zest)
- Salt (adjust to taste)
Instructions
- 1
Preheat the oven to 220 °C (fan) and line a baking tray with a wire rack set over a foil-lined tray.
- 2
Pat the wings dry thoroughly with paper towels (this helps crisp them).
- 3
In a bowl, combine baking powder, sea salt, black pepper, smoked paprika, onion powder and cayenne. Toss the wings with olive oil, then with the dry mixture until evenly coated.
- 4
Arrange the wings skin-side up in a single layer on the wire rack, leaving a little space between them.
- 5
Roast for 20 minutes, then flip each wing and roast for another 15–20 minutes until the skin is crisp and the meat fully cooked (internal temperature ≥ 75 °C).
- 6
While the wings roast, melt the butter in a small saucepan over low heat. Add garlic and gently cook for 1–2 minutes until fragrant (do not burn).
- 7
Remove from heat, stir in lemon juice, lemon zest and parsley. Taste and season with a pinch of salt if needed.
- 8
When wings are done, transfer them to a large bowl, pour over the garlic-butter glaze and toss to coat evenly.
- 9
Serve immediately, optionally garnished with extra parsley and a wedge of lemon on the side.