Two Oven-Roasted Chicken Wings and One Dip

lemon rosemary chicken wings ronit pensoWhile chicken is the most common poultry around the world, in many places chicken wings were not considered a separate food item. They were usually thrown into a stock, or thrown away altogether.

There are many theories about who was first responsible for transforming this formerly boring part into a tasty snack. Most probably, all these theories are correct, as so often happens in the culinary world.

There are also many ways to prepare chicken wings. Most recipes start with deep-frying them, many others suggest to grill them. I prefer to oven-roast them in a very hot oven. I find this way of preparation keeps the meat moist, and the skin crispy. Another advantage to this method is that it doesn’t require much once you put the pan in the oven – no standing by the deep fryer, or by the grill, to keep turning and tossing them around. Once they’re in the oven, you’re free to deal with preparing the rest of the meal, or have a glass of wine, or both…

The wings have three parts: the “drumette”, which is shaped like a small drumstick and is the meatier part, the middle “flat” segment, which has two bones and more skin, therefore a fatter part, and the “tip”, which has none of the above and sometimes is kept on for presentation reasons that are beyond me. You can keep the tip if you want, but I see no reason for it. It’s also up to you if you want to use both edible parts, or just the “drumette”, which is easier to serve and eat.

To cut the whole wing, just look for the fatty line between each part and cut through it with a sharp heavy knife, or buy the pre-cut ones.

* Important tip: If the oven is not really hot before you’re putting the wings in, you’ll end up steaming the wings rather than roasting them, and the result will not be crispy at all. So don’t skip preheating the oven. For the same reason, don’t be tempted to add any water to the pan.

Lemon-Rosemary-Garlic Chicken Wings
The lemony sauce is the perfect balance for the fattiness of the wings. The sauce is strong enough to serve these without any dips. I like to roast the lemon segments after juicing them, as well as whole springs of rosemary and garlic cloves, and serve these with the wings, as an edible garnish. The roasted rosemary becomes crispy, the garlic smooth and soft, and the roasted lemons will delight lemon lovers.

Makes: 2
Prep time: 15 minutes
Roasting time: 35-40 minutes
6 whole chicken wings
2 medium lemons, washed well and dried
1 head garlic, peeled
6 rosemary sprigs
1 Tbs kosher salt
1 tsp freshly ground black pepper
2 Tbs olive oil
1. Preheat the oven to 425F (220C). Cut the wings and remove the tips.
2. Juice the lemons (keep the juiced halves). Place the juice in a large bowl. Roughly slice 3 of the garlic cloves, chop the leaves of 2 rosemary stems and add to the bowl. Add the salt and pepper and mix well. Cut the juiced lemons halves into segments and place in a medium size roasting pan. Scatter the rest of the garlic cloves and the rosemary sprigs all around.
3. Add the chicken wings and mix well. Add the olive oil and mix again to coat evenly. Do not add any water.
4. Add the chicken wings in one layer. Try not to crowd them together.

5. Roast for 35-40 minutes, until the wings are golden. Serve with the roasted lemons, garlic and rosemary. Nice to serve with lightly buttered cooked fresh corn, sprinkled with Hawaiian red salt, and some Arugula.

Spicy Harissa Chicken Wings
A take on the familiar Buffalo wings, this recipe uses spicy North African Harissa paste as the source of heat. Harissa paste is a mix of dried chili peppers, garlic, cumin, caraway and oil. There are many varieties and some are hotter than others, so make sure to adjust the quantities according to your preferences. The same goes for the Creole spice mix.

Makes: 2
Prep time: 10 minutes
Roasting time: 35-40 minutes
6 chicken wings
2 Tbs Harissa paste
1 tsp cumin powder
1 Tbs kosher salt
1 Tbs Creole spice mix
1 tsp sweet paprika
½ tsp freshly ground black pepper
2 Tbs oil

1. Preheat the oven to 425F (220C). Cut the wings and remove the tips
2. In a large bowl, mix the Harissa paste with the spices and salt. Add the oil and mix well. Do not add any water.
Spicy Harissa Chicken Wings Ronit PensoP1010622
3. Add the chicken wings and mix well. As the mixture is spicy, it’s better for your hands if you’ll use gloves or a spatula…
4. Place the chicken wings in a medium size roasting pan, in one layer. Try not to crowd them together.
5. Roast for 35-40 minutes, until the wings are golden. Serve as is, or with the following blue cheese and celery dip.
chicken wings ronit pensochicken wings ronit penso

Blue Cheese and Celery dip
Most Blue Cheese dips are served with celery sticks on the side. Here I’ve decided to put the celery into the dip itself. The celery addition makes it lighter and fresher. Try it and you’ll see the difference.

* Don’t be tempted to process the celery with the rest of the ingredients, or you’ll end up with a watery dip.

Makes: about 2 cups
Prep time: 10 minutes
3 celery stalks, from the center of the celery
1 cup good quality Blue cheese
1/2 cup sour cream
¼ cup thick yogurt
1/3 cup good quality mayonnaise
1 Tbs lemon juice
1 tsp salt
½ tsp freshly ground black pepper
1. Cut the celery stalks into smaller pieces. Place in a food processor with the metal blade and chop lightly. Transfer to a bowl.
2. Add the rest of ingredients to the food processor bowl and process to combine. Add to the celery in the bowl and mix. Taste and adjust seasoning if needed.
3. Keep in an airtight container in the fridge until serving. The dip tastes even better after an hour or so. Bring to room temperature before serving.
Blue Cheese and Celery dip Ronit Pensochicken wings ronit penso

13 thoughts on “Two Oven-Roasted Chicken Wings and One Dip

  1. giti says:

    Two recipes instead of one? That’s a treat. Though each looks like it would take a while to make. I especially liked the one with the dip.
    As I don’t eat a lot of meat, I can’t really enjoy this as much as I do with the cakes, but I enjoy the photos and the serving suggestions.


  2. Tasty Eats Ronit Penso says:

    I thought it would be nice to put two versions for wings. I’m glad to hear you like the photos and plating. :-)


  3. kiwidutch says:

    As soon as I saw “1 head garlic”as a recipe ingredient I knew I was going to LOVE this recipe :) … I’m going to print it out and make it SOON, It looks fabulous…Thank You!!!


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