Cook along with Eddie as he coats his juicy chicken wings with fresh herbs and a lemon-butter sauce for a mouthwatering game day meal!
Get the recipe ▶
Sign Up For Food Network ▶

Welcome to Food Network, where learning to cook is as basic as clicking play! Get your apron and prepare to get cookin' with a few of the best chefs around the globe. We'll give you a behind-the-scenes take a look at our finest shows, take you inside our preferred dining establishment and be your resource in the cooking area to make sure every meal is a 10/10!

Roasted Herb Wings
DISH THANKS TO EDDIE JACKSON
Level: Intermediate
Total: 1 hr 20 min
Active: 50 min
Yield: 4 to 6 servings

Ingredients

Wings:

2 pounds (910 grams) chicken wings
1/4 cup (60 milliliters) extra-virgin olive oil, plus more for the frying pans
1/4 cup (25 grams) grated Parmesan-Romano cheese blend
Leaves from 12 fresh thyme sprigs
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons minced garlic
1 teaspoon finely grated lemon enthusiasm
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon Italian flavoring
1 teaspoon hot paprika
1/2 teaspoon coarsely ground black pepper

Tossing Sauce:

4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 cup (20 grams) finely shredded Parmesan cheese

Instructions

Prepare the wings: Preheat the oven to 400 degrees F (204 degrees C). Wash the chicken wings under cold water, then pat dry with paper towels. Ensure the wings are totally dry, then break the wings down.

Use a sharp chef's knife to break down each wing into 3 different pieces. Utilizing your finger, find the joint connecting the drumette to the wingette (flat), then utilize the pointer of your knife to cut the skin so the joint shows up. Strongly push your knife in between the pieces to separate them. Next, utilize your finger to locate the joint linking the wingette (flat) to the wing tip. You don't need to cut the skin, simply push your knife through the joint, scheduling the wing pointers to make stock.

In a large bowl, combine the olive oil, Parmesan, thyme, parsley, garlic, lemon zest, lemon juice, salt, Italian spices, paprika, and pepper. Include the wings and toss to entirely coat. Ensure you do not overcrowd the frying pan or the wings will steam rather than bake and will not be crispy.

Transfer the wings to two large cast-iron frying pans gently greased with oil and roast, flipping every 10 to 12 minutes, till you can cut into the wing and the juice runs clear, about 40 minutes.

Make the tossing sauce: In a little saucepan, combine the sauce components over medium heat. As soon as the butter melts, lower the heat to low, stirring occasionally.

Remove the wings from the oven (leave the oven on) and toss with the warm sauce in a large bowl, making sure to cover each morsel. Return the wings to the cast-iron frying pans, drizzle with any remaining sauce, go back to the oven, and roast for 5 more minutes. Serve hot, garnished with parsley.

Sign up for our channel to fill on the current must-eat dishes, dazzling kitchen hacks and material from your preferred Food Network shows.
▶ SITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:

#EddieJackson #RoastedHerbWings #FoodNetwork

Eddie Jackson's Roasted Herb Wings|Food Network

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves