KETO ROASTED LEMON HERB CHICKEN WINGS

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Keto Roasted Lemon Herb Chicken Wings Recipe

A crispy, zesty, and herbaceous low-carb wing recipe

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 60-65 minutes
  • Servings: 4-6
  • Calories: 385 per serving
  • Fat: 28g
  • Protein: 32g
  • Net Carbs: 2g
  • Difficulty: Easy
  • Diet Tags: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
  • Large mixing bowl
  • Baking sheet
  • Wire rack
  • Aluminum foil
  • Measuring spoons
  • Tongs
  • Meat thermometer (optional)
Raw chicken wings, garlic, lemons, and fresh herbs arranged on a marble countertop, prepared for keto cooking under natural lighting

INGREDIENTS
For the Wings:
  • 2 lbs chicken wings, split (900g)
  • ¼ cup olive oil (60ml)
  • ¼ cup fresh lemon juice (60ml, about 2 lemons)
  • 2 tsp lemon zest
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes (optional)
Mixing marinade in a glass bowl with vibrant herbs, golden olive oil, zesty lemons under dramatic side lighting

METHOD
  1. Preheat oven to 425°F (220°C)
  2. Line baking sheet with foil and place wire rack on top
  3. In a large bowl, combine olive oil, lemon juice, zest, garlic, and all herbs/spices
  4. Pat wings completely dry with paper towels (crucial for crispiness)
  5. Toss wings in marinade, ensuring even coating
  6. Arrange wings on rack with space between each piece
  7. Bake for 20-25 minutes, then flip
  8. Continue baking 20-25 minutes until golden brown and internal temp reaches 165°F (74°C)
  9. Optional: Broil 2-3 minutes for extra crispiness
Raw wings perfectly spaced on a metal rack, glistening with marinade in a professional kitchen setup

CRUCIAL TIPS
  • Pat wings extremely dry before marinating
  • Don’t overcrowd the baking sheet
  • Use fresh herbs for best flavor
  • Allow wings to rest 5 minutes before serving
Golden brown chicken wings baking in a steamy oven with warm lighting

STORAGE & SCALING
  • Store in an airtight container up to 3 days
  • Reheat at 350°F (175°C) for 10-15 minutes
  • Recipe doubles easily for larger groups
COMMON MISTAKES TO AVOID
  • Skipping the wire rack (results in soggy bottom)
  • Using wet wings (prevents crisping)
  • Overcrowding the pan
  • Not flipping halfway through
Crispy chicken wings garnished with fresh herbs on a rustic wooden board under moody restaurant lighting

VARIATIONS
  • Swap herbs: Try sage or oregano
  • Spice level: Adjust red pepper flakes
  • Add garlic powder for extra punch
  • Use lime instead of lemon for different citrus notes

Remember: The key to perfectly crispy wings is thoroughly drying them and giving them space on the rack to allow hot air circulation.

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