These slightly smoky, citrus-kissed chicken wings will steal the show at your cookout.
Smoky Lemon-Herb Chicken Wings
Makes 4 servings
- ¾ cup olive oil
- 4 cloves garlic, minced
- 3 tablespoons minced fresh rosemary
- 3 tablespoons minced fresh oregano
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh chives
- 3 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons smoked paprika
- 2 pounds whole chicken wings (flats and drumettes attached)
- 1 large lemon, cut into wedges
- In a large bowl, whisk together oil, garlic, rosemary, oregano, thyme, chives, lemon zest and juice, salt, and pepper. Transfer ⅓ cup mixture to a small bowl; cover and reserve.
- To large bowl with remaining herb mixture, whisk in paprika; stir in wings until well coated. Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
- Preheat oven to 350°. Let chicken stand at room temperature for 30 minutes.
- Remove wings from bowl, discarding marinade. Place wings on a 15-inch round cast-iron baking pan.
- Bake for 30 minutes.
- Heat a large cast-iron grill pan over medium heat. Grill wings, turning occasionally, until skin is browned and crisp, 4 to 5 minutes per side. Grill lemon wedges until lightly browned, 1 to 2 minutes per side. Serve wings with reserved herb mixture and grilled lemon.
If you don’t have a round cast-iron baking pan, bake the wings in 2 (12-inch) cast-iron skillets or on a regular large rimmed metal baking sheet.