Lemon Garlic Chicken Wings: A Zesty Twist for Game Night

BySally
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Lemon Garlic Chicken Wings: A Zesty Twist for Game Night

Game Night Ready: Lemon Garlic Chicken Wings Need to Be on Your Menu

Are you tired of the same old game day snacks? Does the thought of preparing a crowd-pleasing appetizer that’s both delicious and relatively easy fill you with dread? You’re not alone. After all, the average person spends over 5 hours a month planning and preparing snacks for gatherings. But what if you could nail game night with a recipe that’s bursting with citrusy brightness and savory garlic, yet requires minimal fuss? Enter our Lemon Garlic Chicken Wings. These aren’t just any wings; they’re oven-baked to crispy perfection, infused with a zesty lemon and robust garlic flavor profile that will have everyone reaching for more. Forget the greasy fryer and embrace a healthier, yet equally satisfying, option that’s guaranteed to be the star of your next party or even a weeknight treat.

Zesty Ingredients for Perfect Lemon Garlic Chicken Wings

Chicken & Prep

  • 2.5 – 3 lbs Chicken Wings: Aim for a mix of flats and drumettes. Fresh is best, but good quality frozen (thawed and thoroughly patted dry) will work. The key here is to ensure they are *bone-in* and *skin-on* for maximum crispiness and flavor.
  • 1 tsp Baking Powder (Aluminum-Free): This is our secret weapon for crispiness! It reacts with the chicken skin, drying it out and creating those irresistible crunchy bits without adding any noticeable flavor.
  • 1 tsp Kosher Salt: Essential for drawing out moisture and enhancing the natural savory notes of the chicken.
  • 1/2 tsp Black Pepper: Freshly ground pepper provides a wonderful pungent kick.

Lemon Garlic Marinade

  • 1/2 cup Olive Oil (Extra Virgin): Provides a rich base and helps the marinade adhere to the wings. A good quality EVOO will impart a lovely fruity note.
  • 6-8 cloves Garlic, minced: Don’t be shy with the garlic! Freshly minced garlic offers a pungent, aromatic depth that is crucial to this recipe. For a milder flavor, you can roast the garlic first.
  • Zest of 2 large Lemons: This is where the bright, zesty flavor comes from. Use a microplane for the finest zest, ensuring you only get the yellow part and none of the bitter white pith.
  • Juice of 1 large Lemon: Adds tanginess and helps to tenderize the meat.
  • 1 tbsp Fresh Parsley, finely chopped: For a hint of herbaceous freshness and color. (Optional, but recommended!)
  • 1/2 tsp Red Pepper Flakes: For a subtle warmth that balances the citrus and garlic. Adjust to your spice preference.
  • 1/4 tsp Paprika (Sweet or Smoked): Adds a lovely color and a touch of subtle sweetness or smoky depth.

Optional Garnish

  • Fresh Lemon Wedges: For an extra squeeze of citrus at the table.
  • Extra Chopped Parsley: For a final pop of green freshness.

Perfect Timing for Flawless Flavors

Prep time: 15 minutes
Cook time: 40-50 minutes
Total time: 55-65 minutes

Compared to many marinated and baked chicken wing recipes that can take hours of marinating time, this recipe is conveniently quick. While the average time for a similar baked wing recipe often hovers around 1 hour to 1.5 hours (including marinating), ours clocks in at just over an hour total, making it ideal for spontaneous gatherings or busy weeknights.

Delicious looking lemon garlic chicken wings ready to be served.

Crafting Your Crispy Lemon Garlic Chicken Wings

Step 1: Preheat and Prepare Your Baking Sheet

First things first, let’s get your oven ready to work its magic. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil. For extra crispiness and to prevent sticking, you can optionally place a wire rack on top of the lined baking sheet. This allows air to circulate around the wings, ensuring an even cook and a super crispy exterior.

Step 2: Whisk Up the Zesty Marinade

In a medium-sized bowl, we’re going to create that incredible flavor base. Pour in the olive oil. Add the minced garlic, lemon zest (get all those fragrant oils!), lemon juice, chopped parsley (if using), red pepper flakes, and paprika. Whisk everything together until it’s beautifully combined. The aroma is already a good sign of what’s to come!

Step 3: Coat the Wings Generously

Now, it’s time to get your hands a little messy! In a large bowl, place your thoroughly dried chicken wings. Sprinkle them with the baking powder, kosher salt, and black pepper. Gently toss the wings to ensure they are evenly coated. The baking powder is key here – it will help draw out moisture from the skin, leading to that desired crispiness. Patting the wings dry before this step is CRUCIAL for achieving crispiness.

Step 4: Arrange Wings on the Baking Sheet

Add the well-seasoned wings to the bowl with the lemon garlic marinade. Toss them gently until each wing is thoroughly coated. Then, transfer the marinated wings to your prepared baking sheet (or wire rack on the baking sheet). Arrange them in a single layer, making sure they have some space between them. Overcrowding will steam the wings instead of crisping them, so use two baking sheets if necessary.

Step 5: The First Bake for Crispy Skin

Place the baking sheet into your preheated oven. Bake for 20-25 minutes. At this point, flip each wing to ensure even browning and crisping on all sides. This initial bake starts the process of rendering the fat and creating that delightful crunch.

Step 6: Optional Broil for Extra Char

For those who love a bit of char and extra crispiness, you can turn on your broiler for the last 5-10 minutes of cooking. Keep a very close eye on the wings during this stage, as they can go from perfectly caramelized to burnt very quickly! This step is entirely optional but highly recommended for achieving that restaurant-quality finish.

Step 7: Rest and Garnish

Once your wings are golden brown, crispy, and perfectly cooked (internal temperature should reach 165°F or 74°C), remove them from the oven. Let them rest on the baking sheet for about 5 minutes. This allows the juices to redistribute. While they’re resting, you can give them a final sprinkle of fresh parsley and serve immediately with lemon wedges on the side. Enjoy the vibrant symphony of lemon and garlic!

Nutritional Snapshot: What’s Inside Each Zesty Bite?

  • Calories: Approximately 250-300 per serving (varies based on wing size and skin).
  • Protein: High, around 20-25g per serving.
  • Fat: Moderate, primarily from the chicken skin and olive oil.
  • Carbohydrates: Very low.

Please note: Nutritional values are estimates and can vary based on exact ingredient quantities and portion sizes.

Lighter Twists for Health-Conscious Flavor Lovers

While these baked wings are a healthier alternative to fried versions, you can make them even lighter without sacrificing flavor:

  • Reduce Oil: Use only 1/4 cup of olive oil in the marinade and rely more on the lemon juice and zest for moisture.
  • Leaner Protein: For a very light option, consider using boneless, skinless chicken tenders and reducing the baking time. You’ll lose some of the classic wing texture, but gain on leanness.
  • Air Fryer Magic: For ultimate crispiness with minimal oil, prepare these in an air fryer. Toss wings with the marinade and air fry at 380°F (190°C) for about 20-25 minutes, flipping halfway through.
  • Broil Briefly: Instead of a full broil, a quick 1-2 minute broil at the end can add crispness without significantly increasing cooking time or fat.

Elevate Your Game: Delicious Serving Ideas

Serve these zesty wings hot! They are perfect for:

  • Game Night Feed: Alongside other appetizers like chips and salsa, veggie platters, or sliders.
  • Appetizer Platter: As a star on a shared appetizer board for parties and gatherings.
  • Light Dinner: Pair them with a fresh, crisp green salad for a satisfying and flavorful meal.
  • Potluck Favorite: Transport them carefully in a foil-lined container to keep them warm.

Common Pitfalls to Avoid

  • Not Patting Wings Dry: This is the number one mistake. Wet wings lead to steamed wings, not crispy ones.
  • Overcrowding the Pan: Ensure there’s space between each wing for proper air circulation and browning.
  • Skipping the Baking Powder: While optional, baking powder is a game-changer for achieving that sought-after crispiness.
  • Under-seasoning: Remember to season the wings themselves with salt and pepper *before* adding the marinade, in addition to the baking powder.
  • Not Watching the Broiler: If you choose to broil, stay vigilant! Burnt wings are a sad sight.

Savor the Flavor: Storing Your Wings

Leftover Lemon Garlic Chicken Wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheating is best done in an oven or toaster oven at around 350°F (175°C) for 10-15 minutes to help restore some of their crispness. Microwaving will make them soft and less appealing.

Close up of crispy lemon garlic chicken wings on a platter.

Frequently Asked Questions About Lemon Garlic Chicken Wings

***Can I marinate these wings overnight?***

Yes, you can! Marinating overnight can deepen the flavors, especially the lemon and garlic. However, be mindful that the lemon juice is acidic and can start to break down the chicken meat if left for too long (beyond 24 hours), resulting in a mushy texture. So, 4-12 hours is ideal.

***What if I don’t have baking powder?***

If you can’t find baking powder or prefer not to use it, you can still achieve decent crispiness. Ensure the wings are absolutely bone dry. You can also try a hot oven and a wire rack for maximum air circulation. The crispiness might be slightly less pronounced without it, but the flavor will still be fantastic.

***Can I use pre-minced garlic from a jar?***

While convenient, jarred pre-minced garlic often has a less intense flavor and can sometimes have a metallic or preserved taste. For the best, most vibrant garlic punch, fresh garlic is highly recommended. If you must use jarred, use a bit more and be prepared for a slightly different flavor profile.

***How do I know when the wings are fully cooked?***

The most reliable way is to use a meat thermometer. Insert it into the thickest part of the wing, avoiding the bone. The internal temperature should read at least 165°F (74°C). Visually, they should be golden brown and crispy, with no pink meat visible when you cut into one. The juices should run clear.

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Baked Lemon Garlic Chicken Wings

Print Recipe

TheseBaked Lemon Garlic Chicken Wingsare bursting with zesty citrus flavor and a hint of garlic. With a crispy texture and juicy interior, they’re perfect for game days, parties, or as a delicious appetizer.

  • Author: Chef Sally

Ingredients

Scale
  • 2pounds chicken wings (about12–16wings)2 tablespoonsolive oil5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 2 tablespoonsolive oil5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • ½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • ½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • 2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
  • Lemon wedges (optional, for serving)

Instructions

  1. 1️⃣Prepare the chicken wings:Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.If using whole wings, separate them into flats and drumettes. Discard or save the tips for stock (optional).2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  2. Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.
  3. If using whole wings, separate them into flats and drumettes. Discard or save the tips for stock (optional).2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  4. 2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  5. In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.
  6. Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  8. 3️⃣Preheat the oven:
  9. Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  10. 4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  11. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  12. For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  13. 5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  14. Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.
  15. Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  16. The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  17. 6️⃣Optional crisp finish:
  18. For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  19. 7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
  20. Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!

Notes

Serving Suggestions:Pair these wings with a creamy dipping sauce like ranch or garlic aioli for added indulgence.Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore crispiness.Make Ahead:Marinate the wings overnight to save time and maximize flavor.
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore crispiness.Make Ahead:Marinate the wings overnight to save time and maximize flavor.
Make Ahead:Marinate the wings overnight to save time and maximize flavor.

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