These Lemon Butter Chicken Wings are especially mouthwatering and delicious! Soft on the inside and crispy on the outside coated in a warm lemon butter sauce with chives and a natural flavorful chicken seasoning! You can add just enough lemon to give you a subtle hint of the zingy taste or you can go with a little more. Getting the balance right adds to the deliciousness but don't overthink it, we're going to cover that in a bit. If you like a lot more sauce with a sticky, chili, sweet combination then you must try these Saucy Chicken Wings
These wings are easy to make and with a few ingredients you can have a snack, appetizer or an addition to a meal ready in 30 minutes. So what exactly can you serve chicken wings with? Lots of options and trust me, we're not talking about celery sticks or carrots so here's some inspiration.
We are a big pasta family so that's my first suggestion if you're looking for a carb filling dinner. We love pasta with most things so this spaghetti and steak is simply an example and depending on how saucy your chicken wings are, you can incorporate them.
- Spaghetti Steak Recipe Inspiration -Spaghetti Steak
I don't think I need to mention potatoes because chicken and chips is a real thing :)! So whether your potatoes are oven bakes, air-fried, mashed or regular chips they are the perfect match!
How To Make Lemon Butter Chicken Wings
For an even quicker response you can always watch the video below. However, not reading through the post creates the possibility of missing something that may be relevant to you.
- Make sure you have all the ingredients ahead of time.
- Remove the wings from the fridge to release any water or extra dampness, 30 minutes is fine. If they were frozen then longer till thawed.
- Dry them properly with a kitchen towel.
- Cut them into sections. What do I mean?
Drumettes, Wingettes and Wing Tips
Simply put, just as we all have our most favorite part of a chicken to eat the same applies to the wings. Once cut you will see there are three parts as explained in the title above. Which is the best? That's for you decide but the drumettes I think have the most flavor, the wingettes also tend to hold onto the sauce especially well The wing tips, not the best to eat. We've never eaten the win tips whether were making chicken wings or not however they never get tossed. The next time you make a homemade stock add them in.
Cutting The Wing
Place the wing skin side down on a board, find the bone between the drumette and the wingette by using your finger to feel that joining bone. That's where you cut making a separate drumette and wingette. The same procedure for the wingette and the tip, find the joining bone and cut. Now you should be left with the 3 parts that make up a wing. More on this in this saucy chicken wing recipe here. You can see in the image below, drummettes and wingettes. To see them before cooking this recipe will give you an idea. Saucy chicken drumsticks.
- Dry them again after cutting.
- Get the drumsticks into a large bowl/dish
- Add the corn flour, fish seasoning, salt and a drizzle of olive oil.
- Give it all a good mix.
- Place onto the baking tray and bake!
While the chicken wings are in the oven you can get the sauce started. I normally make the sauce a few minutes before the chicken wings are ready so it can nice and hot.
This sauce is extremely tasty and flavorful and it takes less than 5 minutes on the stove.
- Butter (let's do it for flavor)
- Fish seasoning (the best!)
- Paprika - Smell and Taste (not just paprika, it's a blend of fresh spices)
- Fresh lemon
- White wine (omit if you don't like it)
- Chives and flat Italian parsley combined
What does the sauce taste like?
It's absolutely delicious!! And I'm not just saying that it genuinely is perfect for chicken wings and clings onto those wings just as it should. Now the spice ingredients for the sauce are to our taste. For example, if your family doesn't like too much zing from the lemon use less. If they want more heat use more paprika, chili or even a chili sauce. My husband can't eat very hot food so less is more with chilly. Find the full recipe card below.
Tips For Making These Lemon Butter Chicken Wings
Make sure they are dry before you cook them and if possible leave them in the fridge overnight uncovered for less moisture. If not at least 20 minutes uncovered. Dry them before you cut them into sections (explained above) and after.
Leave the sauce for just before they are done in the oven otherwise reheat it before adding them into the sauce.
Turn the tray around as explained in the recipe card below so get some even cooking over them.
More Chicken Recipes and/or Appetizers
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Lemon Butter Chicken Wings
- 700 grams chicken wings
- 2 Tbsps. Maizena
- ¼ teaspoon Paprika
- 1 Tbsp. chicken spice
- salt to taste
- drizzle of olive oil
- Dry the chicken wings with a kitchen towel/paper. Let them stand on the kitchen counter for about 20 minutes beforehand if possible to air dry.
- Place a sheet of foil onto a baking tray and a rack over the tray. If you don't have a rack then place them directly on the paper but instead of foil, use baking paper it's more non stick than foil.
- Heat the oven to 200°C.
- Use cooking spray over the rack to ensure the wings don't stick and then place them onto the rack. Bake for 20 minutes and turn them over. See notes Back in the oven on one rack higher and the heat turned up to 220°C. Bake for 10 minutes.
- Add into the sauce and serve.
- Add the butter and olive oil into a sauce and let it heat up. While it's on a slow simmer add the chicken spice, paprika, honey, lemon juice and herbs. Simmer for 2 minutes and add the wings.