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Roasted (or Grilled) Marinated Lemon, Dill & Garlic Chicken Wings

Chicken wings are one of the best kept secrets for eating healthy without sacrificing flavor. After marinating and soaking up the flavors of lemon, garlic, fresh dill and red pepper flakes, these chicken wings are either roasted or grilled on high heat.  They are seasoned to the bone so you don't you DARE think about tossing them in some calorie laden sauce.  

Course Brunch, Lunch, Main Course, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Jackie

Ingredients

  • 2 Lbs Chicken Wings Do Not Rinse Chicken!
  • 1/2 Head Garlic Clove Smashed & Peeled
  • 1 Bunch Fresh Dill Washed & Chopped
  • 1 Lemon Washed & Thinly Sliced
  • 1/2 Cup Seasoned Rice Wine Vinegar
  • 1/4 Cup Grape Seed Oil
  • 1/4 Cup Olive Oil
  • 1 Tbsp Italian Seasoning
  • 2 Tsp Red Pepper Flakes
  • 2 Tbsp Kosher Salt
  • 1 Tsp Ground Black Pepper
  • 1 Tbsp Sugar
  • Sea Salt & Freshly Ground Pepper for cooking

Instructions

For the Marinade

  1. Place chicken in a sealable container or zip lock bag.  

  2. Throw garlic, vinegar, oils, italian seasoning, red pepper flakes, kosher salt, ground black pepper and sugar into a Vitamix or other blender.  Set the speed on 3 and pulse several times until the garlic is chopped but still chunky.  

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  3. Pour marinade over chicken.  Using tongs, gently turn chicken in the marinade to thoroughly coat each piece.  Add sliced lemons and chopped dill, gently turn chicken again.  Cover container or seal bags and refrigerate chicken for at least 6 hours or up to 24 hours.  

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Cooking Chicken

  1. Preheat Oven to 425 degrees or prepare grill if grilling (I don't grill so grill chicken accordingly!)

  2. Remove chicken from referigerator 30 minutes before you want to cook.

  3. Prepare your roasting drip tray by lining a roasting pan with foil (minimizes cleanup).  Place a baking grid on top of the lined roasted pan.  Using a paper towel dipped in grape seed oil, thoroughly grease the baking grid to prevent the chicken from sticking.  

  4. Using tongs, gently remove the chicken from the marinade letting extra marinade drip off and place on pre-oiled baking grid.  Space chicken at least 1/2 inch apart to avoid overcrowding.  

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  5. Using a pastry brush, lightly brush top of chicken with grape seed oil and then season chicken with sea salt and freshly ground black pepper.  

  6. Roast chicken for 15 minutes until golden brown and lightly charred.  Enjoy!

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