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Who doesn't love a pile of chicken wings? Lemon Garlic Baked Chicken Wings are the perfect appetizer on game days and holiday parties. They are loaded with flavor and are Whole30, Keto and Paleo compliant too!
They are baked in the oven to crispy perfection and little fuss. I went the easy route and skipped over all of the crazy ways people claim to make their wings crispy. This recipe does not include dusting with baking soda or baking on a wire rack. I don't know about you, but I hate cleaning those racks!!
We are keeping things simple and clean-up to a minimum. You like easy, right?
How to make Lemon Garlic Chicken Wings in the oven
Preheat oven to 450 degrees. Line two baking sheets with parchment or aluminum foil and set.
Pat the chicken wings dry with a paper towel and place in a single layer on the prepared baking sheets.
Bake for 30 minutes until golden, crispy and internal temperature reaches 165 degrees.
Melt the ghee and mix with the garlic, cayenne, lemon juice, nutritional yeast, lemon zest and pepper in a small bowl.
Place the cooked wings in a large bowl (I like stainless steel for this).
Pour the lemon garlic sauce over the chicken wings and toss to coat.
Sprinkle with parsley and toss to coat. Garnish with green onions and serve.
See, I told you these are simple to make!
Recipe Notes & Tips
- Serving size is going to be determined by how many other foods you are serving along side these wings.
- Some wings are big, some are small so each batch will have a different number of portions even with the same weight total.
- Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
- I did not use raw garlic because biting into a chunk of it is not fun. Powdered is perfect for this recipe.
What is nutritional yeast?
Nutritional yeast is a single-cell organism that is grown on molasses, then harvested, washed, and dried to kill or deactivate it. No, it is not the same as the active dry yeast that you use for baking.
Nutritional yeast has no rising power, it will not bubble or foam. It is used as a flavor enhancer and vegan cheese substitute. It has a nutty, salty, cheesy flavor to it which is why I used it in this recipe to replace the Parmesan cheese that I would normally use.
It also has nutritional value if you hadn't already guessed that from the name. It contains good amounts of B-vitamins, folic acid, selenium, zinc, and protein and is naturally gluten and dairy-free.
More delicious Chicken Wings recipes:
- Garlic Parmesan Chicken Wings
- Apricot Ginger Chicken Wings
- Baked Teriyaki Chicken Wings
- Huli Huli Chicken Wings
- Baked Buffalo Chicken Wings
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Enjoy!!
Lemon Garlic Baked Chicken Wings
Equipment
- Baking Sheets
Ingredients
- 3 pounds chicken wings tips removed
- ⅓ cup ghee non-Whole30 use butter
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon black ground pepper
- ⅛ teaspoon cayenne pepper use more or less based on your own tastes
- 1 tablespoon chopped Italian parsley
- 1 tablespoon chopped green onions to garnish
Instructions
- Preheat oven to 450 degrees. Line two baking sheets with parchment or aluminum foil and set.
- Pat the chicken wings dry with a paper towel and place in a single layer on the prepared baking sheets.
- Bake for 30 minutes until golden, crispy and internal temperature reaches 165 degrees.
- Melt the ghee and mix with the garlic powder, cayenne, lemon juice, nutritional yeast, lemon zest and pepper in a small bowl.
- Place the cooked wings in a large bowl (I like stainless steel for this).
- Pour the lemon garlic sauce over the chicken wings and toss to coat.
- Sprinkle with parsley and toss to coat. Garnish with green onions and serve.
Notes
- Serving size is going to be determined by how many other foods you are serving along side these wings.
- Some wings are big, some are small so each batch will have a different number of portions even with the same weight total.
- Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
- I did not use raw garlic because biting into a chunk of it is not fun. Powdered is perfect for this recipe.
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