The Crisp Side of the Law
Crispy oven-roasted chicken wings with roasted garlic, lemon, parsley, thyme, and black pepper
55 minutes
Serves 4
AppetizerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
The classic American pub wing gets a flavor upgrade from science and a whole lot of aromatic herbs. You'll master crisp oven roasting and the secret to deeply flavored garlic without deep-frying.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- 02Pat chicken wings very dry with paper towels and transfer to a large mixing bowl.
- 03In a small bowl, combine baking powder, kosher salt, and 1.5 teaspoons black pepper. Sprinkle over the wings and toss thoroughly to coat.
- 04Arrange wings in a single layer on the wire rack, skin side up. Bake for 20 minutes.
- 05While the wings roast, toss whole, unpeeled garlic cloves with 1 tablespoon olive oil. Scatter garlic on a small sheet of foil and wrap tightly. Place on the baking sheet with the wings for the next 25 minutes.
- 06After 20 minutes of roasting, increase oven temperature to 450°F. Continue roasting wings and garlic packet for 25 more minutes until wings are deep golden and crisp.
- 07Remove wings and garlic from oven. Let wings rest on rack for 5 minutes.
- 08Peel roasted garlic and mash to a paste in a large bowl. Stir in chopped parsley, thyme, lemon zest, lemon juice, and remaining olive oil.
- 09Add wings to the bowl and toss vigorously to coat with the garlic-herb mixture.
- 10Transfer wings to a platter, garnish with extra parsley and a wedge of lemon if desired, and finish with a sprinkle of the remaining black pepper. Serve immediately.
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