Lebanese Chicken Wings

Step 1

Set the oven to 425°F and wait until the indicator light goes out or beeps, about 10 minutes, so the oven is fully preheated.

Step 2

Pat the chicken wings dry with paper towels by laying each wing flat on a towel and pressing gently until the surface feels dry, so they brown better.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, using a sharp knife or garlic mincer.

Step 4

Pour the olive oil into a large bowl, add the minced garlic, lemon juice, oregano, salt, and pepper, then whisk together with a fork until the mixture looks uniform.

Step 5

Add the chicken wings to the bowl with the marinade and toss with your hands, turning each wing to coat all sides evenly with the mixture.

Step 6

Spread the wings in a single layer on a sheet pan, skin-side up, with space between each one so they can brown evenly.

Step 7

Roast in the preheated 425°F oven for 20–22 minutes, until the skin turns the color of golden honey and the thickest part of the thigh reaches 165°F on a meat thermometer.

Step 8

Remove the sheet pan from the oven using oven mitts, then let the wings rest for 2 minutes before serving so the juices stay inside the meat.