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Crispy Olive Oil Chicken Wings

vxda

Delicious chicken wings with a crispy skin that are ready to eat right away. This recipe guarantees perfect crispiness without the need for lengthy rendering of fat.

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Crispy Olive Oil Chicken Wings
Prep time 25 min
Cook time 1h
Servings
🍳
Difficulty Medium
Category Meat dishes

Ingredients

  • 1216 g chicken wing
  • 3 tbsp olive oil
  • 1 ½ tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp granulated onion
  • 1 tsp smoked paprika
  • ⅓ tsp cayenne
  • 2 pcs rosemary
  • 2 tsp ground sweet paprika
  • 1 tsp msg
  • ½ tsp sugar

Instructions

  1. 1

    Dry the chicken wings: Thoroughly dry each wing with a paper towel — this is crucial, even when using olive oil. Separate the wings from the drumettes at the joint.

  2. 2

    Prepare the olive oil marinade: In a large bowl, combine 3 tablespoons of olive oil, 1.5 teaspoons of salt, 1 teaspoon of freshly ground black pepper, 1 teaspoon of granulated garlic, 0.5 teaspoon of granulated onion, 1 teaspoon of smoked paprika, and 0.3 teaspoon of cayenne pepper. Add 4 cloves of fresh, crushed garlic. Add the wings and massage them for 2 minutes to ensure that the olive oil and spices thoroughly coat each wing.

  3. 3

    Marinating (optional): Leave the wings in the bowl, covered with foil, at room temperature for 30 minutes, if you have time. Otherwise, you can proceed directly to baking.

  4. 4

    Prepare the oven: Preheat the oven to 220°C (convection setting). Line a baking sheet with aluminum foil and place a rack on top, lightly greased with olive oil. Arrange the wings on the rack, skin-side up, leaving space between them. Optionally, place 2 sprigs of fresh rosemary between the wings.

  5. 5

    Baking: Bake the wings for 40-45 minutes at 220°C, without opening the oven for the first 30 minutes. After this time, flip the wings and bake for an additional 10-15 minutes, until the skin turns a deep, golden color.

  6. 6

    Resting: After removing from the oven, let the wings rest on the rack for 5 minutes before serving.

Notes

Why only one stage instead of two? Olive oil acts as a heat conductor, flash-frying the skin at a high temperature, eliminating the need to render the fat beforehand.

What is most important? Make sure the oven is properly preheated before placing the wings inside. Otherwise, the skin will begin to steam instead of browning.

A rack is essential: Skipping the rack will result in the bottom of the wings being soft and soaked in olive oil.

Variation: Add one teaspoon of Dijon mustard to the marinade to better bind the spices to the skin and give the wings a more intense flavor.