Italian Chicken Wings Recipe

For chicken lovers, very few things match up to the decadence quotient of chicken wings. The little appetisers make for perfect starters to any meal, party, or game night and are fairly easy to make as well. What’s even better is the fact that this articular meat can be prepared in a number of ways with utmost ease! Whether you’re a spice lover, an admirer of mild food, or simply like everything batter fried, chicken wings can be easily tweaked to fit the bill. One such wings preparation is the Italian Chicken Wings.

As the name suggests, the Italian chicken wings are high on the flavorsome Italian herbs and seasonings and can be taken up a notch by throwing in some gorgeous amount of cheese as well! So what are you waiting for? Rip open that packet of wings and get cooking!

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Italian Chicken Wings Recipe

Slow roasted chicken wings marinated in Italian herbs and olive oil.

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Course

Appetizer, Snacks

Cuisine

Italian

Prep Time

8 hours

Cook Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 2 pounds chicken wings
• 3/4 cup olive oil
• 5 smashed garlic cloves
• 1/2 cup freshly chopped herbs (rosemary, oregano, parsley)
• 1 tbsp crushed red pepper
• 1/2 cup hot water
• 2 tbsp honey
• 3.5 cup cold water
• 2 tbsp kosher salt for brine +1 tsp for the marinade
• 2 tbsp softened unsalted butter
• Juice of half a lemon
• Preferred hot sauce to taste

Course Appetizer, Snacks Cuisine Italian Prep Time 8 hours Cook Time 1 hour Servings people MetricUS Imperial Ingredients 2 pounds chicken wings 3/4 cup olive oil 5 smashed garlic cloves 1/2 cup freshly chopped herbs (rosemary, oregano, parsley) 1 tbsp crushed red pepper 1/2 cup hot water 2 tbsp honey 3.5 cup cold water 2 tbsp kosher salt for brine +1 tsp for the marinade 2 tbsp softened unsalted butter Juice of half a lemon Preferred hot sauce to taste

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Instructions

1. For the marinade, heat the oil and garlic until warm. Add herbs, crushed red pepper, lemon juice and salt. Mix. Set aside.
2. In a pot mix the hot water and honey until dissolved. Add the cold water and salt and stir until most of the salt has dissolved. Add the chicken wings and brine for 30 minutes, in or out of the fridge.
3. Remove wings from brine and place on a cooling rack set over a sheet pan.
4. Let wings dry thoroughly, patting with paper towels if necessary.
5. Reserve 2 tablespoons of the marinade for later and pour the rest in a zipper freezer bag. Add the wings. Seal the bag tightly. Gently massage and mush the marinade around all the wings. Place bag in fridge for several hours, or overnight. If you’re at the fridge now and then, turn the bag, and give it another massage.
6. Preheat the oven to 425 degrees F. Remove bag of wings from fridge while oven is preheating.
7. Lightly spray a cooling rack with cooking spray and place onto a heavy-duty-foil lined sheet pan.
8. Place wings in a single layer onto the rack. Roast wings for 30 to 40 minutes, or until nicely browned and crisp, turning wings and rotating pan every 10 minutes or so.
9. Mix together the reserved marinade, melted butter and hot sauce. Place hot wings in a large serving bowl and toss with butter mixture.
10. Serve.