Oven-Baked Chicken Wings with Rosemary and Lemon – Gluten-free version
Crisp oven-baked chicken wings with a rosemary, lemon and garlic marinade. Easy to make and they vanish from the plate. Gluten-free version: Gluten-free soy sauce (tamari).
Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, cumin, lemon juice, lemon zest, honey, gluten-free soy sauce, rosemary, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Marinate the chicken in the mixture at least 30 minutes, or up to a few hours in the fridge.
3
Preheat the oven to 210°C (410°F) and line a baking pan with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Bake uncovered 35–40 minutes, until the skin is golden and crisp. Halfway through, turn the pieces.
⚙ BakingOvenBaking pan
💡In a single layer with space around each piece, the hot air surrounds it and the skin browns and crisps; crowded pieces steam in their own juices.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Move under the oven broiler for 5 more minutes, until the skin is golden and crisp.
BroilerBaking pan
7
Serve with lemon slices and fresh rosemary leaves.
386calories
25 gprotein
8 gcarbs
28 gfat
● protein 26%● carbs 8%● fat 66%
Per serving (181 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (3) · 🍳 One cooking vessel
Broiler· 💡 Workaround, changes the dish: Kitchen torch (Torch for finishing) · Grill pan (Heat from below only)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
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