Crispy Lemon Garlic Chicken Wingsrobynne Recipes

Steps:

• 1. Rinse wings and dry them well with paper towels. Toss wings with olive oil and sprinkle with rub. Set wings on a platter and refrigerate uncovered for 2 hours. This will make for crispier skin :)
• 2. Heat over to 450 F degrees and arrange wings on a broiler pan or I use non-stick baking sheets. Roast for 25-30 minutes and turn wings over and return to oven for an additional 15 minutes or until internal temperature reaches 160 F degrees. The wings should be brown and crispy on both sides. Remove from oven.
• 3. Make Butter sauce by warming melted butter in a small saucepan on low heat, add garlic and cook about 45 seconds. Whisk in lemon juice and remove from heat.
• 4. Brush wings on both sides with sauce and return to oven for 5 to 10* minutes. *Note:Please use your own judgement, as my husband likes his food on the brown side. As long as your chicken is cooked thoroughly, you can serve immediately after coating chicken with the sauce or put them back in for the additional time.

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.