Lebanese Chicken Wings
Crispy, herb-forward chicken wings coated in a bright garlic and lemon marinade, roasted until golden. Ready in under 30 minutes with just six ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 2 lbs chicken wings
- ¼ cup olive oil
- 6 cloves garlic, minced
- ⅓ cup lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon each salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light goes out or beeps, about 10 minutes, so the oven is fully preheated.
- 2
Pat the chicken wings dry with paper towels by laying each wing flat on a towel and pressing gently until the surface feels dry, so they brown better.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, using a sharp knife or garlic mincer.
- 4
Pour the olive oil into a large bowl, add the minced garlic, lemon juice, oregano, salt, and pepper, then whisk together with a fork until the mixture looks uniform.
- 5
Add the chicken wings to the bowl with the marinade and toss with your hands, turning each wing to coat all sides evenly with the mixture.
- 6
Spread the wings in a single layer on a sheet pan, skin-side up, with space between each one so they can brown evenly.
- 7
Roast in the preheated 425°F oven for 20–22 minutes, until the skin turns the color of golden honey and the thickest part of the thigh reaches 165°F on a meat thermometer.
- 8
Remove the sheet pan from the oven using oven mitts, then let the wings rest for 2 minutes before serving so the juices stay inside the meat.
Tools you’ll need
- oven
- meat thermometer
- large mixing bowl
- sheet pan
- paper towels
- sharp knife or garlic mincer
- fork
- oven mitts
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