Oven Roasted Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp in the oven.

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and set a wire rack on top of the sheet (this allows hot air to circulate and crisps the wings).

In a large bowl, combine 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp lemon juice and 1 tbsp lemon zest. Add the wings and toss thoroughly to coat. Spread wings in a single layer on the prepared wire rack, skin side up, leaving small gaps between pieces.

Let the wings sit at room temperature for 10–15 minutes while the oven finishes heating. This helps even cooking.

Roast the wings for 20 minutes, then flip each wing and roast another 12–18 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes watching closely to avoid burning.

While the wings roast, make the chimichurri. Finely chop the parsley, cilantro and oregano (or use a food processor and pulse briefly so the mixture remains a bit coarse).

In a small bowl, combine the chopped herbs with 2–3 tbsp olive oil (use the 3 tbsp listed), 1 tbsp red wine vinegar, 2 minced garlic cloves, 1/2 tbsp lemon juice, 1/4 tsp crushed red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir until emulsified. Taste and adjust salt, acid or oil as desired. Let rest 5–10 minutes to let flavors meld.

If you prefer a looser chimichurri for drizzling, add an extra 1 tbsp olive oil; if you prefer chunkier, keep as-is. Reserve a small spoonful for finishing after plating if you want a fresher hit of sauce.

When the wings are out of the oven, transfer them to a large bowl. While still hot, spoon 3–4 tbsp chimichurri over the wings and toss gently to coat some pieces (reserve the remainder to serve on the side). The heat slightly melds the chimichurri into the skin without wilting it completely.

Arrange wings on a platter. Sprinkle 1/4 cup finely grated Parmigiano-Reggiano evenly over the wings so it lightly melts into the warm skin. Scatter 1 tbsp chopped fresh parsley if using, and finish with a light dusting of 1/4 tsp coarse sea salt to highlight flavors.

Serve immediately with lemon wedges on the side for squeezing and remaining chimichurri. Provide extra grated Reggiano for guests to add as desired.