Lemon and Herb Chicken Wings

These chicken wings are marinated in a lemon and herb marinade that is made with fresh lemons and a selection of herbs. They can be grilled or baked and will go great with your favourite side but they are just as delicious eaten alone.

Anyone who isn’t vegan or vegetarian will more than likely love chicken wings. They are so versatile and you can marinate them and cook them in a variety of ways. Another great thing I love about them is that they go with anything including potatoes, rice, salad or bread and they can be enjoyed for lunch or dinner. They can even be served as an appetiser.

I love experimenting with different marinades for chicken and the marinade in this recipe is honestly one of my favourites. The lemon flavour goes perfect with the selection of herbs that I use in this recipe and together they create the most gorgeous flavour.

These wings are perfect for those that prefer more subtle flavours rather than strong or spicy flavour wings. The recipe is so easy and involves simply mixing the ingredients for the marinade and coating the chicken wings with it. The chicken is left to marinate for up to 2 hours before being baked to produce a succulent, flavoursome chicken.

Ingredients for Lemon and Herb Chicken Wings

• 750g raw chicken wings – approximate weight, you can use a little more or less.

For the marinade

• 50ml extra virgin olive oil – you can also use avocado oil.
• 1 teaspoon soy sauce – reduced salt.
• 1 - 2 lemons – squeezed.
• 2 teaspoon minced garlic – or finely chopped.
• ½ teaspoon salt – optional. You can add more or less according to taste.
• ½ teaspoon black pepper – I use coarse black pepper.
• 1 teaspoon onion granules – or onion powder.
• 2 tablespoon oregano – fresh and finely chopped.
• 1½ tablespoon thyme - fresh and finely chopped.
• 1½ teaspoon rosemary - fresh and finely chopped.
• 2 tablespoon sage - fresh and finely chopped.
• 2 tablespoon parsley - fresh and finely chopped.

How to Make Lemon and Herb Chicken Wings

1. Place the cleaned chicken wings inside a large ziplock bag or into a large bowl. To a smaller bowl, add and mix all the ingredients for the marinade. Pour the marinade onto the chicken and ensure all the chicken is coated. Place the chicken into the fridge for 1 - 2 hours. If you’re using a bowl then cover the bowl with cling film before placing the bowl in the fridge.

2. Remove the chicken from the fridge and preheat the oven to gas mark 6/400^oF/200^oC. If using a grill, preheat to medium heat. Allow the chicken to sit at room temperature while the grill or oven is heating. Lightly grease a baking tray and place the chicken wings onto it. Ensure there is space between the wings. Bake for 45 minutes on until cooked through. If using the grill, oil the grates then place the wings on the grill and cook until the meat is cooked through, occasionally turning. This should take around 30 - 40 minutes depending on the size of the wings. Allow to cool for 10 minutes before enjoying with your favourite side.

Recipe Tips

• You don’t have to use the same measurements of seasonings such as salt, black pepper etc. You can add more or less, according to your own taste.
• I use fresh herbs for this recipe but you can use dried herbs if thats all you have to hand. The flavours may not be as strong.
• Marinating the chicken overnight will produce more flavoursome chicken when baked but if not marinate for around 2 hours.
• These wings can be cooked on the grill, in the oven or in an air fryer. The cooking time will vary between each cooking method.

Nutrition

Nutrition based on 1 piece - Calories: 90kcal | Fat: 6.6g | Saturates: 0.3g | Carbs: 0.5g | Sugar: 0.2g | Fibre: 0.3g | Protein: 6.1g | Salt 0.22g

Storage

Store any leftover cooked chicken wings in an airtight container and store in the fridge for up to 3 days.

Recipes that may interest you

• Crispy Chicken Strips
• Jerk Chicken (Low Carb Version)
• Spicy Chicken Wings with Avocado Salad