Zesty Oregano Lemon Chicken Wings are the perfect go-to for a quick meal or a crowd-pleasing appetizer. Bursting with the ideal blend of tangy, sweet, and herbal flavours, these wings are sure to satisfy everyone's taste buds. Marinated with a mix of oregano, fresh rosemary, garlic, and simple spices, they deliver a flavour punch that is both refreshing and irresistible.
No fresh rosemary on hand? No problem—simply use ½ teaspoon of store-bought dried rosemary for the...
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Wash the chicken wings and cut them at the joint to separate the mini wing from the drumettes, discarding the wing tips. Pat the wings dry and place them in a large bowl.
Add 1 tablespoon of olive oil, oregano, rosemary (finely chop the leaves, discarding the stem), minced garlic, salt, and freshly ground black pepper to the bowl with the wings. Rub the mixture thoroughly to ensure the wings are evenly coated.
Cover and refrigerate the wings for 1-2 hours. If marinating for less than 1 hour, you can leave them at room temperature.
In a separate bowl, whisk together the tomato sauce, fish sauce, soy sauce, honey, lemon juice, lemon zest, and water. Set this mixture aside for later use.
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet or pan over medium-high heat. Once hot, add the marinated chicken wings in batches, being careful not to overcrowd the pan. Sear them on all sides until they are golden brown.
Reduce the heat to low and continue cooking the wings until fully cooked, turning occasionally to prevent burning.
Once the wings are cooked through, pour the prepared sauce over them. Stir well to coat the wings evenly. Allow the sauce to simmer for a few minutes until it thickens and becomes glossy, coating the wings perfectly. Taste and adjust the seasoning, adding more lemon, salt, and pepper, if needed.
Garnish with fresh parsley and serve the wings hot.
Adjust the seasoning to your taste preferences.
Ensure your skillet or pan is properly preheated before adding the chicken wings.
Always cook the chicken wings in batches to achieve a nice golden sear. Overcrowding the pan will cause them to release moisture.
Fresh rosemary is recommended, but if using store-bought, add ½ teaspoon to the marinade.
Use the leaves of the rosemary for mincing.
Can I use fresh oregano instead of dried oregano for the Oregano Lemon Chicken Wings?
Yes, you can definitely use fresh oregano! Just remember to double the amount since fresh herbs are less concentrated than dried ones. This will ensure your wings are packed with that delicious oregano flavor.
Is it possible to bake the Oregano Lemon Chicken Wings instead of frying them?
Absolutely! You can bake the marinated wings in a preheated oven. Just flip them halfway through cooking to ensure they become golden and fully cooked. This method is great for a healthier option!
What are some great side dishes to serve with Oregano Lemon Chicken Wings?
These wings pair wonderfully with a variety of sides! Consider serving them with roasted vegetables, a fresh garden salad, or homemade potato wedges for a complete meal that everyone will enjoy.
How can I make the Oregano Lemon Chicken Wings spicier?
If you're looking to add some heat, you can easily incorporate chili flakes or a dash of hot sauce into the marinade or sauce. This will give your wings a delightful spicy kick that complements the tangy flavors.
What is the best way to store leftover Oregano Lemon Chicken Wings?
To store leftover wings, let them cool completely, then place them in an airtight container in the refrigerator. They should last for up to 3-4 days. You can reheat them in the oven or microwave before serving to enjoy them warm again.
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