These delicious roasted chicken wings disappear quickly at a party and they're a great twist on game-day fare.
When I crave chicken wings but want something a little more refined than the usual buffalo version, this is my go-to recipe.
Roasting instead of frying means less mess and less oil, yet the wings still come out crisp and slightly chewy. The Herbes de Provence add an unexpected floral depth that pairs beautifully with a creamy blue cheese dip. If you don't like Herbes de Provence, then just use salt and pepper and maybe the garlic powder -- they'll still be delicious. These wings are equally perfect for casual get-togethers or a cozy night in with a glass of wine.
Try them once, and you might never go back to store-bought or deep-fried wings again.
Roasted Herbed Chicken Wings
Equipment
- 1 large baking sheet -- I like the 13" x 18" x 1" size
- 1 tongs
- 1 large bowl
- aluminum foil for easy cleanup
- parchment paper for easy cleanup and to prevent the food from touching aluminum
Ingredients
- 2 Tablespoons olive oil
- 3 Tablespoons Herbes de Provence see note
- 4 pinches sea salt
- 4 pinches black pepper
- ½ teaspoon garlic powder
- 3 lbs chicken wings drumettes and flats separated and tips discarded
Instructions
- Preheat the oven to 450°F (230°C). Line a large baking sheet with aluminum foil, then top with a sheet of parchment paper.
- Season the wings: In a large mixing bowl, combine olive oil, Herbes de Provence, salt, pepper, and garlic powder. Add the chicken wings and toss until evenly coated.
- Roast: Arrange the wings in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Flip and finish: Using tongs, turn the wings over and continue roasting for another 20–25 minutes, or until golden brown and crisp.
- Serve: Pair with homemade Creamy Blue Cheese Dressing and Dip, plus celery and carrot sticks for dipping.
Notes
