No-Mess Lemon-Garlic Chicken Wings

I love to serve these when we have a game day or dinner party at our house. They are so simple to make, and everyone always just rants and raves about them. I usually have to make a double batch because they go fast. It seems like all the other foods that get prepared get pushed to the back until these are completely wiped out…which is okay with me! In the event there are any leftover, they reheat nicely, or you can even eat them cold! Check out what they are saying about this recipe over at Boulder Locavore:

“Their flavor is light and tasty!”

These are a lot lighter than some of the other wing recipes out there. Once you try them, you will want to make them all the time!



½ cup Olive Oil

½ cup Lemon Juice

Zest of 1 Lemon

2 tablespoons diced Garlic Cloves

1 tablespoon plus 1 ½ teaspoons Kosher Salt

1 tablespoons plus 1 ½ teaspoons freshly ground McCormick’s Black Pepper

4 pounds Banquet Chicken Wings (thawed if frozen)

Garnish: lemon wedges, finely diced scallion greens




In a large mixing bowl, combine the oil, lemon juice, lemon zest, garlic, salt and pepper; whisk to combine. Add the chicken wings and spoon the marinade over any exposed wings.

Rotate the wings in the marinade periodically bringing wings from the bottom of the bowl to the top and visa versa.

Preheat the oven to 425 degrees. Fit two large rimmed baking sheet pans with foil (dull side up) and baking/cooling racks.

When the oven reaches 425 degrees, remove the wings from the marinade with tongs allowing any excess marinade to drain back into the bowl. Place them on the prepared racks, skin side up, leaving some space between them.

Bake for 35 minutes until the wings reach an internal temperature of 165 degrees F and juices run clear. Serve hot with lemon wedges and a sprinkle of scallion greens.



Quick Tip: Serve with your favorite wing dipping sauce.

Thanks again to Boulder Locavore for this tasty recipe.


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