Roasted Herbed Chicken Wings
These Roasted Herbed Chicken Wings are a simple yet elegant twist on classic game-day fare. Instead of deep-frying, the wings are oven-roasted until perfectly crisp, infused with the fragrant flavors of Herbes de Provence — a French blend of thyme, rosemary, basil, savory, tarragon, and lavender. The result is golden-brown wings with an aromatic, savory crust that tastes gourmet without the fuss. Serve them hot with a side of creamy blue cheese dip, carrot sticks, and celery for a fresh balance.
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
The Herbes de Provence blend I use includes savory, thyme, rosemary, basil, tarragon, and lavender flowers. You can find it pre-mixed in the bulk spice section at some natural grocers and in the spice aisle, or make your own blend in equal parts. Mixtures sold in stores are all proprietary and different, so for consistency it is best to make your own mixture.