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Sumac Lemon Baked Chicken Wings are baked to perfection, creating crispy, juicy chicken wings. These wings are tart, sweet and lemony. The perfect mix of flavors to pair with creamy hummus or yogurt dipping sauce and a fresh salad.
Just because football season has ended doesn’t mean that we can’t still eat chicken wings. Am I right?
My family loves chicken wings, especially my kids. There is something fun about eating food with your hands when you are a kid. It goes against everything you are taught about table manners, and for that reason my kids love it. These Sumac Lemon Baked Chicken Wings are a huge hit in my house.
I especially love these wings because they are baked, which means they are lighter than the fried version you might eat a restaurant.
Now I often hear people sigh when they hear the words baked and chicken wings together. For some reason there is a belief that if chicken wings are baked they can’t also be crispy on the outside and juicy on the inside. That couldn’t be farther from the truth with baked wings.
The skin is crispy and the chicken is tender and juicy. Sumac Lemon Baked Chicken Wings are marinated in a tart, lemony sauce using olive oil, minced garlic, lemon juice and sumac.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Chicken: This recipe uses chicken wings. I suggest bone-in but you can also use boneless. This marinade also works great on chicken thighs, chicken tenderloins or chicken breasts.
- Spices: The sumac is the star of the show! Sumac has a tangy, sweet flavor and is great mixed with the lemon juice and the chicken wings. You also could sub in za’atar if you don’t have sumac.
- Lemon: Lemon juice and lemon slices help to sweeten the marinade and the acidity helps to tenderize the chicken wings.
- Olive Oil: I suggest using extra virgin olive oil in the marinade if you can. You also can use avocado oil if that is what you have on hand.
How to Make Sumac Baked Chicken Wings
Step 1: Create Marinade: In a large Ziplock bag combine the olive oil, salt, ground black pepper, lemon juice, minced garlic and sumac. Add the chicken wingettes and drummettes to the bag, close the bag and use your hands to massage the marinade into the chicken. Refrigerate overnight for at least for 2 hours.
Step 2: Bake Wings: When ready to bake your chicken wings preheat the oven to 375°F . Remove the chicken from the refrigerator. Using tongs place the chicken wings in a single layer on a baking sheet along with 1/2 of the sliced lemons. Sprinkle the remaining 1 Tablespoon of sumac over the chicken wings. Bake for 45-50 minutes, or until the internal temperature registers at least 165°F.
Optional step: If you want your chicken wings extra crispy move the chicken wings to the top rack and broil for 2-3 minutes, or until the skin turns golden brown and begins to crisp.
Step 3: Garnish: Garnish with chopped fresh parsley and green onion and the remaining lemon slices. Serve the chicken wings with creamy hummus or a yogurt dipping sauce along with a fresh salad, like tabbouleh.
Storage Tips
Store the leftover wings in an airtight container for up to 4 days. To reheat you can air fry or bake them or even quickly heat them in the microwave.
More Chicken Recipes
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Sumac Lemon Baked Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 Tablespoon sumac
- 1 lemon, sliced, divided
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 lemons, juiced
- 5 cloves garlic , minced
- 1 Tablespoons sumac
Instructions
- In a large Ziplock bag combine the olive oil, salt, ground black pepper, lemon juice, minced garlic and sumac. Add the Just BARE Chicken Wingettes and Drummettes to the bag, close the bag and use your hands to massage the marinade into the chicken. Refrigerate overnight for at least for 2 hours.
- When ready to bake your chicken wings preheat the oven to 375°F . Remove the chicken from the refrigerator. Using tongs place the chicken wings in a single layer on a baking sheet along with 1/2 of the sliced lemons. Sprinkle the remaining 1 Tablespoon of sumac over the chicken wings.
- Bake for 45-50 minutes, or until the internal temperature registers at least 165°F.
- Optional step: If you want your chicken wings extra crispy move the chicken wings to the top rack and broil for 2-3 minutes, or until the skin turns golden brown and begins to crisp.
- Garnish with chopped fresh parsley and green onion and the remaining lemon slices. Serve the chicken wings with creamy hummus or a yogurt dipping sauce along with a fresh salad, like tabbouleh.
Notes
- I love my food sweet and a tart so I used the juice of two lemons. If you want less lemon flavor try using just the juice of 1 lemon.
- To make a yogurt dipping sauce use plain yogurt, your favorite spice like cumin or za’atar, minced garlic and lemon juice. Mix well and serve with the chicken wings.
- You could also sprinkle feta cheese on the wings or even sprinkle the tabbouleh salad over the wings for added flavor.
- These make a great game day food, meal for dinner or a finger food for a party!
- These wings are gluten and dairy free
- If you watch your salt intake you can take the salt down to 1/2 teaspoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These wings are so easy to make!
These look great! Can they also be grilled?
Yes they can!
I love that you used sumac, that is one spice I don’t see very often! I’m pinning this recipe!