Lemon Garlic Easy Baked Chicken Wings

If you have an hour to wait and 5 minutes to prep, try this. So tasty, so satisfying. After all my vegan years, I must admit that baked chicken wings really agree with me. And they’re EASY. In this recipe they marinate as they bake. You go off and do what you need to do for an hour, and voila! Dinner is served. NOTE: This recipe does not produce crispy chicken wings, though they do get nicely browned on top. They’re tender, juicy and really good with a side of the sauce from the pan in a small dish for dipping or drizzling.

Preheat oven to 400F and get out a medium sized baking dish, I used an 8” round here.

• 10-12 separated chicken wing pieces (drumettes and wingettes)

• juice of half a lemon

• 2 large cloves garlic - finely minced or pressed though a garlic press

• 1 T organic tamari (or coconut aminos if you’re soy-free)

• 3/4 t kosher salt (or 1/2 t @celticseasalt or @redmondrealsalt)

Mix the marinade ingredients right in your baking dish, add wing pieces, turn a few times to coat both sides, add a few fresh grinds of black pepper and into the oven they go. Check after 45 minutes, depending on your oven they’ll be ready in 45-60 minutes.

Why salt AND soy sauce (or coconut aminos)? It balances out the flavors. 

For my bone broth peeps, I try to buy whole wings whenever they’re available, separate them into drumettes and wingettes myself, and freeze the wing tips for making extra collagen-rich bone broth.