Easy Baked Whole Chicken Wings (with Garlic & Herbs!)

Easy baked whole chicken wings with rosemary, garlic & lemon. Wait until you try this simple recipe, perfect for any occasion!

I’m sharing my recipe for insanely delicious baked chicken wings that are bursting with the fresh flavors of rosemary, garlic, and lemon! Inspired by a favorite restaurant dish, these wings are incredibly easy to make and perfect for an appetizer or a main course. I love baking them in the oven, but they’re also fantastic on the grill. The best part? You don’t have to sacrifice flavor for ease – these wings are both simple and unforgettable!

Wait until you try this insanely good baked chicken wings recipe with rosemary, garlic and lemon!

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Growing Rosemary in My Garden

Before we dive into the delectable details of this recipe, let’s chat about one of the key ingredients: rosemary. I can’t emphasize enough how much joy I get from tending to my herb garden in the potager. It’s incredibly rewarding to step outside and snip a few sprigs of fragrant rosemary for my dishes.

If you’re considering adding herbs to your vegetable garden or growing a small container garden on your patio, rosemary is a fantastic choice. It’s hardy, low-maintenance, and can thrive in various climates. Plus, it adds an aromatic and earthy flavor to so many recipes.

Oven Baked Whole Chicken Wings Recipe with Rosemary, Lemon, and Garlic

What I love most about these rosemary, garlic, and lemon-baked chicken wings is how incredibly easy they are to make. Whether you’re an experienced cook or a kitchen newbie, you can whip up this dish with ease. Because it’s a crowd-pleaser for casual gatherings or a simple weeknight dinner. Here’s what you need to make it.

Ingredients

• 2 pounds of whole chicken wings
• 2 tablespoons of fresh rosemary, chopped
• Zest and juice of 1 lemon
• 5 cloves of garlic, minced
• 3 tablespoons of olive oil
• Salt and pepper to taste

Directions to Make This Baked Whole Chicken Wings Recipe

• Preheat your oven to 400°F
• In a mixing bowl, combine the chopped rosemary, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper. Then add to a ziplock bag.
• Toss the chicken wings in this flavorful mixture until they are well coated and let it marinate in the fridge for a few hours.
• Place the chicken wings meat side down on a baking sheet lined with parchment paper or aluminum foil.
• Bake in the preheated oven for 15 minutes. Then turn the wings over and bake for another 20 minutes or until an instant-read meat thermometer registers 165 internal temperature. The wings should look cooked and crispy.
• Then broil them for 5 minutes until golden brown.
• Garnish with fresh rosemary and lemon zest for an extra burst of flavor. Serve immediately.

How to Trim Whole Chicken Wings

If I make this recipe as a main course, I don’t trim them off and prefer the rustic look. But if I’m making it for an appetizer, I prefer trimming the chicken wings so it’s easier to eat. Here’s how to do it.

Supplies

• Whole chicken wings
• Sharp kitchen scissors or a sharp knife

Instructions

• Prepare Your Workspace: Start by making sure your cutting board and workspace are clean and sanitized.
• Inspect the Wings: Lay out the chicken wings on your cutting board. Each wing has three parts: the drumette, the wingette (also known as the flat or midsection), and the tip.
• Remove the Tips: Remove the wing tips first, which is the pointy, thin part of the wing. It doesn’t contain much meat and can be a bit tough. Locate the joint where the tip meets the wingette. Use your kitchen scissors or knife to cut through this joint. Discard the wing tips or save them to make homemade chicken stock.
• Separate the Drumette and Wingette: Next, you’ll want to separate the drumette from the wingette. Locate the joint between these two parts and cut through this joint. Be careful and use a bit of force if necessary as the joint can be tough.
• Remove Extra Skin and Fat (optional): If you prefer leaner wings, you can trim any excess skin or fat from the drumettes and wingettes.
• Rinse and Use: Give the wings a quick rinse under cold water to remove any bone fragments or loose bits. Pat them dry with paper towels, and they’re ready to use!

How Long Do Baked Whole Chicken Wings Last in the Refrigerator?

Baked chicken wings can last in the refrigerator for approximately 3-4 days when stored properly. To maximize their freshness and safety, follow these storage guidelines:

• Cooling: Allow the baked chicken wings to cool down to room temperature before refrigerating them. Hot food can raise the temperature inside the refrigerator, potentially affecting the safety of other perishable items.
• Storage Container: Place cooled wings in an airtight container or resealable plastic bag that is designed for food storage to prevent odors from transferring to the wings and to maintain their freshness.
• Separation: If you have multiple batches or flavors of chicken wings, use separate containers or seal each batch in individual bags to prevent the mingling of flavors.
• Labeling: Label each container or bag with the date you prepared the wings so you can keep track of their freshness.
• Refrigeration: Store the wings in the refrigerator.
• Use-By Date: Consume the baked chicken wings within 3-4 days to ensure they remain safe to eat.

If you plan to keep baked chicken wings for longer periods, consider freezing them. When reheating refrigerated or frozen wings, make sure they reach an internal temperature of 165°F to ensure they are safe to eat.

Can You Freeze Baked Chicken Wings?

Yes, you can freeze baked chicken wings to extend their shelf life. Freezing is an excellent way to preserve cooked chicken wings for longer periods. Here’s how to do it:

Freezing Baked Chicken Wings

• Cool the Wings: Allow the baked chicken wings to completely cool to room temperature before freezing so it doesn’t affect other frozen items.
• Arrange on a Baking Sheet: Place the cooled wings on a baking sheet lined with parchment paper or a silicone mat. Make sure the wings are not touching each other. This initial freezing on a baking sheet prevents them from sticking together when fully frozen.
• Pre-Freeze: Put the baking sheet with the wings into the freezer and let them pre-freeze for about 1-2 hours or until they are partially frozen. This step ensures they won’t clump together when stored in a freezer bag or container.
• Packaging: Transfer the partially frozen chicken wings into airtight freezer-safe containers or resealable freezer bags. To prevent freezer burn, remove as much air as possible from the bags before sealing.
• Label: Label the containers or bags with the date of freezing to keep track of freshness.
• Store in the Freezer: Place the containers or bags of chicken wings in the freezer.

Frozen baked chicken wings can be safely stored in the freezer for up to 3-4 months without significant loss of quality.

When you’re ready to enjoy them, thaw the wings in the refrigerator overnight and then reheat them in the oven or microwave until they reach an internal temperature of 165°F before serving.

More About Oven Baked Chicken Wings Recipe

Do you love to make chicken wings too? Do you have a favorite recipe you’d like to share? I’d love to hear about it! Let’s chat more in the comments below.

Thank you so much for following along.

Enjoy a beautiful day! xo