Herb Seasoned Chicken Wings

Looking for a flavor-packed snack that’s perfect for game day or a casual gathering? Look no further than these herb-seasoned chicken wings! Infused with fresh rosemary and thyme, these crispy, savory wings are sure to be a crowd-pleaser, with a hint of earthy goodness in every bite.

Ingredients

• 10 pounds chicken wings
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water, pat them dry with paper towels, and set them aside.

In a large bowl, whisk together the olive oil, garlic, rosemary, thyme, salt, black pepper, and paprika until well combined.

Add the chicken wings to the bowl and toss them in the marinade until they’re fully coated. Line two baking sheets with aluminum foil and spray with cooking spray.

Arrange the chicken wings on the baking sheets in a single layer, leaving some space between each wing.

Bake the chicken wings for 30 minutes, then increase the oven temperature to broil (high) and broil for an additional 5-7 minutes, or until the wings are nicely browned and crispy. Remove the wings from the oven and let them cool for a few minutes before serving.

Serve hot and enjoy!

Notes

For this recipe, you’ll want to have all your ingredients ready to go, including those fresh herbs, before you start prep.

Make sure to pat those chicken wings dry super well, you want them nice and dry for the marinade to stick.

The marinade itself is pretty forgiving, so don’t stress if you don’t have exactly 2 cloves of garlic, just eyeball it.

Same with the fresh herbs, chop them up roughly and don’t worry too much about exact measurements.

You can also adjust the amount of paprika to your taste, some people like a smokier flavor.

You’ll want to use a large bowl to toss those wings in the marinade, so make sure you have one big enough.

And don’t overcrowd those baking sheets, you want air to circulate around each wing.

Keep an eye on those wings when you’re broiling, you want them browned and crispy, not burnt.

And don’t even think about skipping the cooling step, it helps the juices redistribute and the wings to set.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 4g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 26g