Best 2 Lemon Soy Chicken Wings Recipes

Craving crispy, flavorful chicken wings with a unique twist? Look no further than these Lemon Soy Chicken Wings. Featuring a delicious blend of tangy lemon, savory soy sauce, and aromatic garlic, these wings are sure to tantalize your taste buds.

Our recipe collection offers two mouthwatering variations:

1. **Classic Lemon Soy Chicken Wings:** This recipe combines the classic flavors of lemon and soy sauce, creating a perfectly balanced sweet and savory taste.

2. **Spicy Lemon Soy Chicken Wings:** For those who love a bit of heat, this variation adds a touch of chili powder and cayenne pepper to the marinade, resulting in a delightful spicy kick.

Both recipes are easy to follow and require minimal preparation time, making them perfect for busy weeknight dinners or casual gatherings with friends. Whether you prefer classic or spicy, these Lemon Soy Chicken Wings are sure to be a hit.

Here are our top 2 tried and tested recipes!

STICKY HONEY-SOY CHICKEN WINGS

Sticky Honey-Soy Chicken Wings image

Provided by Tyler Florence

Categories appetizer

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish
2 pounds chicken wings
1 cup low sodium soy sauce,
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 lemon, juiced

Steps:

Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

LEMONY ROASTED CHICKEN WINGS

Lemony Roasted Chicken Wings image

These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.

Provided by David Tanis

Categories dinner, lunch, snack, finger foods, poultry, appetizer, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)
3 pounds chicken wings, preferably drumettes
Salt and pepper
Red pepper flakes, to taste
3 tablespoons extra-virgin olive oil
6 small lemons, cut into 1/4-inch thick half-moon slices
6 large rosemary sprigs, leaves stripped
8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots
1 cup dry white or rosé wine
Pinch of dried oregano (optional)

Steps:

Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.

Tips:

To achieve crispy wings, pat them dry before cooking. This helps remove excess moisture, allowing the skin to become golden brown and crispy.
Marinate the wings for at least 30 minutes, or up to overnight, to infuse them with flavor. The longer the wings marinate, the more flavorful they will be.
Use a combination of oil and butter to cook the wings. The oil helps prevent the wings from sticking to the pan, while the butter adds flavor and richness.
Cook the wings over medium heat to ensure they cook evenly and do not burn. Adjust the heat as needed.
Flip the wings halfway through cooking to ensure they brown evenly on both sides.
Serve the wings with your favorite dipping sauce, such as blue cheese dressing, ranch dressing, or sweet and sour sauce.

Conclusion:

Lemon soy chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties, game days, or a casual weeknight dinner. With just a few simple ingredients and a little bit of time, you can create a flavorful and impressive dish that everyone will love. So next time you're looking for a quick and easy recipe, give lemon soy chicken wings a try!

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