Marinated in bright and spicy peri peri seasonings, these crispy baked wings will be a big hit for your next get together, game day spread or for dinner any night of the week.
- 3–4 lbs chicken wings
- 2 lemons (zest of one, juice of both)
- 1/4 cup olive oil
- 4–5 cloves pressed garlic
- 1 inch nub of fresh grated ginger
- 1 large shallot, minced
- 2 tbsp minced fresh parsley
- 1 1/2 tsp paprika
- 1 tsp cardamom
- 1 tsp dried oregano
- 1/2 tsp ground piri piri pepper
- 1 tsp salt
- Pat chicken wings dry with paper towels.
- Add minced shallot, pressed garlic, grated ginger, lemon zest, lemon juice, olive oil, parsley and seasonings to a large bowl and whisk to combine.
- Add chicken wings to marinade and toss to thoroughly coat.
- Transfer wings to a tightly covered shallow dish or large ziplock bag and let marinate in the fridge for a minimum of 4 hours. Marinate for 6-8 hours for best flavor and texture.
- When you’re ready to bake the wings, preheat the oven to 275 degrees. Line a baking sheet with parchment paper and fit it with a wire rack.
- Arrange the wings, skin side up, on the rack in a single layer. Discard any remaining marinade.
- Bake at 275 degrees for 30 minutes then turn the oven up to 425 and bake for an additional 35-45 minutes until the internal temperature reaches 165 degrees.
- The wings can marinate overnight. I would not recommend letting them go longer than 12 hours.
- Cooked wings can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven to crisp up the skin.
- If you do not have a wire rack, bake the wings directly on parchment paper and turn halfway through high temperature cooking time.
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