Lemon and Oregano Chicken Wings, delectably juicy and tasty. Slightly glazed with sticky lemon and aromatic oregano and black pepper these wings are scrumptious. They are also super easy and cook in the oven.
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
12large chicken wings
1tablespooncracked black peppercorns(see notes)
Pre-heat the oven to 220ºC/200ºC fan forced/Gas mark 7.
Arrange the wings in a single layer in a roasting tray lined with cooking paper.
Cut the lemons in half and squeeze them evenly over the wings, then cut each half in half again and nestle them in-between the wings.
Pour over the olive oil then sprinkle over the oregano, cracked black pepper and salt.
Place the wings in the oven and roast for an hour until golden.
Serve immediately with the gummy sticky lemon pieces.
There is quite a lot of black pepper on these wings, I love it like this, it adds a wonderful aromatic background heat to the chicken, but I always leave a few wings pepperless, or at least lightly peppered to give to the boys. If you are sensitive to pepper or like a mild dinner than just grind over a small amount of pepper, the result won't be quite as aromatic but I can tell you they will still be demolished.