“MY” Lebanese Chicken Wings: because that’s exactly what they are… they’re all mine! But since you’re lovely, I’ll share the naked-wing technique I’ve been using for over a decade. It’s embarrassingly simple: chicken pieces on a sheet pan, a generous sprinkle of sea salt, and straight into the oven until they’re golden, crispy, and showing off.

Voila! That’s it.  No oil, no fat, no brine, no par-boiling… nothing but chicken and salt. The oven does its magic, and the wings come out irresistibly sexy!

Eat them as-is, dress them with cilantro-garlic-lemon, or drench them in hot sauce. Every version is absolutely divine… as long as you do not forget the aioli. Please. Don’t forget the aioli.

“MY” Lebanese Wings. Cilantro Garlic Chicken Wings

Recipe credits: Rafaella Sargi
Makes 20 chicken wings

Ingredients
20 chicken wings
1 teaspoon sea salt
2 tablespoons finely chopped cilantro
2 garlic cloves, grated
1 Tablespoon lemon juice
Pinch of Salt
2 to 3 good twists of the black pepper mill
Serve with Aioli

Directions
You will need one baking sheet lined with parchment paper, one large bowl, and a shallow serving dish.

Heat the oven to 400F / 200C.

Place the chicken wings in a single layer on a parchment-lined baking sheet. Sprinkle one teaspoon of sea salt over them—no need to overthink it.
Roast for about 45 minutes, or until the wings are a confident medium brown. You want crisp skin. No one is here for mushy wings. Crisp that skin! I said crisp it, not burn it—important distinction! :))

Meanwhile, in a large bowl, mix the finely chopped cilantro, garlic, lemon juice, salt, and black pepper. Set aside.

When the wings are done, pull the tray out of the oven (and turn the oven off!), then immediately toss the hot wings into the bowl. Mix until each piece is lightly and lovingly coated with the cilantro-garlic mixture.

Serve right away on a shallow dish, with aioli on the side. Please don’t forget the aioli. :))

Featured