A lightened-up version of wings that feature delicious herb and garlic flavors.
It’s the first of May and I’m glad you’re visiting today.
My children have officially begun to count down until the last day of school. This started at the beginning of week when the youngest realized there were just about six weeks remaining.
27 days and counting.
Around these parts school ends in early June (just in time for soaring temps and sticky humidity).
While we are finishing up school, we are still in the amidst of various baseball schedules and overflowing with homework.
And just recently I discovered that the usual after-school snacks aren’t filling up hungry tummies the way they used to. Or, after arriving home from an evening baseball practice, a second dinner is requested.
Needless to say those of you who have raised pre-teens and teenagers understand my new kitchen dilemma…someone is always hungry.
Yesterday I shared on instagram these garlic and herb baked wings.
They were meant as an after-school snack and not as a dinner. The oldest ate six before he was picked up for baseball practice.
You, of course can eat them whenever you like and feel free to leave off the chopped, fresh oregano if that’s going to prompt a complaint (or two) at the dinner table.
Start off by preheating your oven to 425°. Season 1 ½ lbs of chicken wings (that have been rinsed and patted dry with paper towel) with a ½ tsp each of dried oregano, dried basil and a ½ tsp of kosher salt. Place them on a baking sheet and bake for 20-25 minutes.
In a 10-inch skillet over medium heat, sauté 6-8 minced garlic cloves in 2 tbsp of unsalted butter and 2 tbsp of olive oil over medium heat for 4 minutes or until softened. You do not want to brown the garlic. Add a ½ tsp of seasoned salt to the sauteéd garlic, stirring to distribute. Remove skillet from heat.
Thanks for dropping by today!
Garlic and Herb Baked Wings
1 lb chicken wings, rinsed and patted dry
½ tsp dried oregano
½ tsp dried basil
½ tsp kosher salt
2 tbsp unsalted butter
2 tbsp olive oil
6-8 garlic cloves, minced
½ tsp Borsari seasoned salt (I’ve included a link for this or visit your local Whole Foods)
½ tbsp fresh oregano, chopped
Preheat your oven to 425°. Season chicken wings with oregano, basil and kosher salt. Bake in preheated oven for 20-25 minutes. While the chicken is baking, heat a 10-inch skilled over medium heat. Add the butter and olive oil. When hot, add the garlic and sauté for about 4 minutes or until softened and fragrant. Add 1/2 tsp of seasoned salt and stir to distribute.
Remove baked chicken wings to a serving platter. Pour garlic mixture over wings, sprinkle with fresh, chopped oregano and serve.
Kitchen Note: This recipe will double easily.
I was not compensated in any way for this post, but wanted to share a recommendation for this brand of seasoned salt.