Slow-Roasted Herby Wings
These wings are fall-off-the-bone tender with fresh mint & oregano.
Serves 2
2 lb chicken wings (6 large or 12 regular)
1 Tbsp olive oil (+ extra for garnish)
salt / black pepper
1.5 Tbsp fresh mint (finely chopped)
1.5 Tbsp fresh oregano (finely chopped)
1 tsp lemon zest
1 tsp white pepper
Preheat oven to 350 degrees.
Pat chicken wings dry. Season each wing very generously with salt and black pepper on both sides.
Drizzle wings with 1 Tbsp olive oil. Toss with 1 Tbsp oregano, 1 Tbsp mint, and lemon zest.
Roast skin-side up for 50 minutes. Let wings rest for 5 minutes. Sprinkle with remaining herbs and olive oil before serving!
Growing up I never thought twice about chicken wings. They were either swimming in sugary BBQ sauce or way too dry. During one of my private chef jobs I had access to some of the best protein sources available, including chicken from Dickson’s Farmstand Meats. The locally raised chicken from Dickson’s was so meaty and had amazing flavor. It took my cooking to a whole new level. Last summer, the family that I was cooking for LOVED chicken wings and I would make them in all kinds of varieties, my favorite being an herby blend. Slow roasted to perfection, these chicken wings from Violet Hill Farm (another one of my favorite sources at the McCarren Park Farmers Market) are juicy and tender with crisp skin and a blast of fresh herbs and lemon zest.
