Homemade chicken wings
These homemade chicken wings are zesty and easy to make. Since they’re all baked in the oven at the same time, you don’t have to stand over a hot pan of oil to cook them. I usually buy the frozen bags of chicken wings that have already been cut in half. If you start with whole chicken wings, cut them apart at the joint, and remove the wing tips. Some people throw away the tips, but I like to keep them to make chicken stock.
Baked chicken wings are notorious for sticking to pans – even those lined in foil. To avoid this, use the quick-release foil.
Holle’s Italian Herb Chicken Wings recipe
What you’ll need:
- Chicken wings, about 3 pounds
- 1 bottle Italian salad dressing
- 1 teaspoon garlic salt
- ½ teaspoon dried oregano, ground
- ½ teaspoon dried basil, ground
Directions: Rinse wings and pat dry. Place in large bowl with a lid. Cover wings with Italian dressing. Cover and marinate overnight.
Remove wings from marinade and let excess dressing drip back into bowl.
Place wings in a single layer on a shallow foil-lined pan and bake at 325 degrees for about 1 ½ – 2 hours, depending on the size of the wings.