Garlic chicken wings

Ingredients

• 6chicken drumsticks
• to tasteGourmet sea salt with garlic and parsley
• to tasteGourmet pepper mix
• 1 tspGourmet ground cumin
• 1 tbspGourmet paprika
• 1 tbspGourmet baking powder
• to tasteolive oil
• 3–4 tspGourmet chopped garlic in olive oil
• 1 tspGourmet dried parsley

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 200°C.

2. 2

   Season the chicken

   Arrange the chicken drumsticks in an oven dish and season them with the salt, pepper, cumin and paprika.

3. 3

   Add baking powder

   Once the seasonings are mixed through, scatter a little baking powder over the chicken.

4. 4

   Bake the chicken

   Cook the chicken for 30–40 minutes at 160°C.

5. 5

   Brush with garlic

   When the chicken is browned and cooked through, brush it generously with the chopped garlic in olive oil and sprinkle with dried parsley to taste.

6. 6

   Finish in the oven

   Return the chicken to the oven for 10–15 minutes at 180°C, until browned and crisp.

What are garlic chicken wings?

This recipe is for oven-baked chicken pieces with a spiced coating and a garlic-and-parsley finish. Although the title calls them wings, the ingredient list specifies six chicken drumsticks, so use drumsticks for the listed quantities and cooking method.

Garlic-seasoned chicken is made in many home-cooking traditions, and this version relies on pantry spices rather than a marinade. Baking powder is included to help the skin dry and brown in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 34g protein, 2g carbs, 27g fat.

Chicken provides most of the protein, while its skin and the olive oil contribute much of the fat. The carbohydrate contribution is small and comes mainly from the garlic coating and seasonings; serve with vegetables and a modest portion of potatoes or rice to round out the plate.

Seasoning the chicken

Dry spices: salt, pepper, cumin and paprika are mixed over the chicken before it goes into the oven. Distribute them over all sides for an even, savoury coating.

Baking powder: sprinkle it lightly over the seasoned pieces. The recipe does not specify an amount beyond “a little”, so avoid piling it into patches.

The two oven stages

First bake: the method says to cook the chicken at 160°C for 30–40 minutes after preheating the oven to 200°C. The preheating temperature and first cooking temperature differ, so set the oven to 160°C for this stage.

Garlic finish: brush on the chopped garlic in olive oil only after the chicken is browned and cooked through. The final 10–15 minutes at 180°C heats the garlic coating and helps the surface crisp.

How to check doneness

Colour: look for browned skin after the first bake, as directed, before adding the garlic. The recipe gives a time range rather than a precise doneness test.

Texture: the final bake should leave the outside browned and crisp. If the pieces are not cooked through after the stated time, continue baking until done, checking the thickest part of a drumstick.

Serving and timing

Timing: the method gives 30–40 minutes for the first bake and another 10–15 minutes for the garlic finish, in addition to preheating and preparation. Check the chicken as it cooks, since piece size and oven performance can affect the timing.

To serve: pair the chicken with a green salad or steamed vegetables, and add potatoes, rice or bread if you want a more substantial plate. A fresh, lightly dressed side balances the savoury, crisp coating.

Recipe notes & tips

• Pat the chicken dry before seasoning if the surface is wet.
• Arrange the pieces with space between them so the hot air can circulate.
• Brush the garlic mixture over the chicken only after the first bake.
• Use the upper end of the baking-powder amount only if you can distribute it evenly.
• Check the thickest part of a drumstick before serving.

Variations

• Add lemon: squeeze fresh lemon over the chicken just before serving.
• Use chicken wings: substitute wings, but check them earlier as smaller pieces may cook faster.
• Boost the heat: add a pinch of chilli flakes to the dry seasoning.
• Add fresh herbs: use chopped fresh parsley in place of dried parsley for the finish.
• Make it smoky: use smoked paprika instead of sweet paprika.

Common mistakes to avoid

• Crowding the dish: the pieces may brown less evenly; leave space between them.
• Adding garlic too early: it can become overly dark during the long bake; apply it for the final stage.
• Using too much baking powder: excess can leave a noticeable taste; scatter only a light coating.
• Skipping the doneness check: cooking times vary with piece size; check the thickest part before serving.
• Confusing the oven temperatures: use 160°C for the first bake and 180°C for the final stage.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat in an oven at 180°C until piping hot, rather than microwaving, to help the skin regain some crispness.

Frequently asked questions