Italian Baked Wings Recipe
Make Italian Baked Wings Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Marinade / Seasoning
Tomato Coating
Finishing
Method
Prep & Marinate
- 1
Preheat and dry
Preheat the oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them brown and crisp in the oven.
- 2
Combine marinade
In a large bowl, whisk together 2 tbsp olive oil, minced garlic, dried oregano, dried basil, dried thyme, crushed red pepper flakes, kosher salt, black pepper, lemon zest and lemon juice until combined.
- 3
Marinate wings
Add the dried wings to the bowl and toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, up to 2 hours. If short on time, let sit at room temperature for 15–20 minutes before baking.
Bake
- 4
Prepare baking sheet
Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top. Lightly oil the rack or brush wings with 1 tbsp olive oil to prevent sticking.
- 5
Arrange wings
Arrange the marinated wings in a single layer on the rack, leaving space between pieces for air circulation. Reserve any excess marinade in the bowl.
- 6
Initial high-heat bake
Bake at 425°F (220°C) for 20 minutes to develop color and render fat. Rotate the pan halfway through for even browning.
- 7
Lower and crisp
After 20 minutes, lower the oven temperature to 375°F (190°C) and continue baking another 20–25 minutes until the wings are cooked through (internal temp 165°F/74°C) and crisp. If desired, broil for 1–2 minutes at the end to deepen browning — watch carefully to avoid burning.
Tomato Coating & Finish
- 8
Make tomato coating
While the wings bake in the second stage, whisk together the tomato paste and chicken broth (or water) until smooth. Stir in 2 tbsp white wine (if using), 1 tsp sugar (if using), and half of the grated Parmesan (1/2 cup). Warm gently in a small saucepan over low heat for 3–4 minutes until slightly loose — do not boil. Remove from heat and stir in chopped parsley.
- 9
Coat wings
When wings are hot and crisp from the oven, transfer them to a large bowl. Pour the warm tomato/Parmesan mixture over the wings and toss gently so they are evenly coated. The heat will help the sauce adhere.
- 10
Final bake (optional)
If you prefer the coating to set, return the coated wings to the rack and bake at 400°F (205°C) for 6–8 minutes until the coating is slightly caramelized. Alternatively, serve immediately for a saucier finish.
- 11
Serve
Transfer wings to a serving platter. Sprinkle with remaining 1/4 cup grated Parmesan and chopped basil or parsley. Serve hot with lemon wedges if desired.