Saturday, June 4, 2011

Chicken Wings with Lemon and Thyme

It's time for a batch of chicken wings.
We have tried making our own version of spicy
chicken wings. I also have a good recipe for
balsamic chicken wings. This time we are
going with a recipe by Emeril for
Lemon and Thyme Oven Roasted Wings.

Lemon and Thyme Chicken Wings
4 pounds chicken wings or chicken legs
1/4 cup fresh squeezed lemon juice
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons dried thyme
1/2 teaspoon cayenne
4 tablespoons butter, melted


Preheat the oven to 500 F.

Line large rimmed baking sheet with aluminum foil. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. Crush the thyme between your finger while adding it to the mixture. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.

*When I made our wings I made the marinade first and poured about half of it into a bowl with the chicken wings. I covered the bowl and the wings sit for about 20 - 30 minutes in the refrigerator. The butter became a little thick but I wanted the flavors to have a chance to combine and get all over the wings. I placed the wings on a baking sheet and added the rest of the marinade. Then I put them into the oven to cook.

We thought the wings turned out great! We did not feel that there was any reason to serve them with a dipping sauce because they had so much flavor on their own.

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