Who says chicken wings are only for football season? Not us! These delectable Sumac Lemon Baked Chicken Wings are a year-round favorite in our home, beloved by both adults and children alike. There’s a certain primal joy in eating food with your hands, a playful defiance of proper table manners that kids, in particular, adore. And when the food is this good, everyone is happy to embrace a little mess!

What sets these wings apart, and what I particularly appreciate, is that they are baked, not fried. This means you get all the fantastic flavor and satisfying texture of restaurant-style wings, but with a significantly lighter touch. Many people are skeptical when they hear “baked chicken wings,” often believing they can’t achieve the coveted crispy skin and succulent, juicy interior. Let me assure you, that couldn’t be further from the truth with this recipe for Sumac Lemon Baked Chicken Wings.

With the right technique, oven-baked wings can be just as, if not more, satisfying than their fried counterparts. The skin turns wonderfully crispy, forming a delightful contrast to the tender, moist chicken inside. Our Sumac Lemon Baked Chicken Wings are elevated by a vibrant, flavorful marinade. This tart and lemony concoction, featuring high-quality olive oil, pungent minced garlic, fresh lemon juice, and the unique tang of sumac, infuses every bite with an unforgettable taste experience.

Why You’ll Love These Baked Sumac Lemon Chicken Wings

Beyond their incredible flavor, these wings offer several compelling reasons to become a staple in your recipe rotation:

• Healthier Option: Baking eliminates the need for deep frying, reducing the overall fat content and making them a lighter alternative without sacrificing taste or texture.
• Unforgettable Flavor Profile: The unique blend of sumac and lemon creates a bright, tangy, and aromatic flavor that’s both exotic and comforting.
• Perfectly Crispy & Juicy: This recipe delivers on the promise of crispy skin and tender, moist chicken every single time, dispelling any myths about baked wings.
• Simple Ingredients: You won’t need a lengthy shopping list. The marinade uses common pantry staples alongside the star spice, sumac.
• Versatile for Any Occasion: Whether it’s a casual weeknight dinner, a lively game day gathering, or an elegant appetizer for a party, these wings fit right in.
• Family-Friendly: Kids love eating wings with their hands, and the flavor is universally appealing.

How to Make Crispy Sumac Lemon Baked Chicken Wings

Achieving perfectly crispy, juicy baked chicken wings is easier than you think! Follow these simple steps for a mouthwatering result:

Step 1: Prepare the Flavorful Marinade. In a large, sturdy Ziplock bag (or a spacious mixing bowl), combine the rich olive oil, a generous pinch of salt, freshly ground black pepper, the bright juice from two lemons, aromatic minced garlic, and the star ingredient, sumac. Add your chicken wingettes and drummettes to the bag. Seal the bag tightly, then use your hands to gently massage the marinade into the chicken, ensuring every piece is thoroughly coated. For optimal flavor penetration and tenderization, refrigerate the chicken overnight, or for a minimum of 2 hours.

Step 2: Bake to Golden Perfection. When you’re ready to bake, preheat your oven to 375°F (190°C). Remove the marinated chicken from the refrigerator. Using tongs, arrange the chicken wings in a single layer on a baking sheet, ideally fitted with a wire rack to promote air circulation and crispiness (if you don’t have a rack, simply use parchment paper on the baking sheet). Place half of the sliced lemons alongside the wings on the baking sheet. Sprinkle the remaining 1 tablespoon of sumac evenly over the chicken wings for an extra burst of flavor and color. Bake for 45-50 minutes, or until the internal temperature of the chicken reaches at least 165°F (74°C) when measured with a meat thermometer.

Optional Step for Extra Crispy Wings: Broil. If you desire an ultra-crispy skin, move the baking sheet with the chicken wings to the top rack of your oven during the last few minutes of cooking. Broil for an additional 2-3 minutes, keeping a very close eye on them, until the skin turns a beautiful golden brown and becomes satisfyingly crisp. Be careful not to burn them!

Step 3: Garnish and Serve. Once baked, transfer the Sumac Lemon Baked Chicken Wings to a serving platter. Garnish them generously with chopped fresh parsley and thinly sliced green onions for freshness and color. Arrange the remaining fresh lemon slices around the wings. Serve these delicious wings immediately with a side of creamy hummus or a homemade yogurt dipping sauce, accompanied by a vibrant, fresh salad such as tabbouleh for a complete and wholesome meal.

Tips for Extra Crispy Baked Wings

Getting that perfect crispy skin on baked wings is a science! Here are some tried-and-true tips:

• Pat Dry, Thoroughly: Before marinating, use paper towels to pat your chicken wings as dry as possible. Excess moisture is the enemy of crispy skin.
• Wire Rack is Key: Baking the wings on a wire rack set over a baking sheet allows air to circulate around all sides of the wings. This prevents them from sitting in their own juices and steaming, ensuring even crisping.
• Don’t Overcrowd: Give your wings space! Arrange them in a single layer on the baking sheet, ensuring they don’t touch. Overcrowding leads to steaming instead of baking. You might need to use two baking sheets.
• Higher Heat: While our recipe uses 375°F, some recipes advocate for even higher temperatures (like 400°F or 425°F) for part of the baking time to shock the skin and render fat more quickly. Experiment to find what works best for your oven.
• Baking Powder Trick (Optional): For maximum crispiness, some chefs swear by adding a small amount of aluminum-free baking powder to the dry spices before marinating. About 1 teaspoon per pound of chicken wings can significantly increase crispiness by raising the pH level of the skin and breaking down proteins, leading to a drier, crispier surface. If you try this, ensure it’s aluminum-free baking powder to avoid a metallic taste.
• Broil at the End: As mentioned in the recipe, a quick broil at the very end is excellent for achieving that final golden-brown, irresistible crunch. Watch them carefully, as they can burn quickly.

Storage and Reheating Tips

Don’t let any of these delicious Sumac Lemon Baked Chicken Wings go to waste! Proper storage ensures you can enjoy them again later.

• Storage: Store any leftover wings in an airtight container in the refrigerator for up to 4 days.
• Reheating: For the best results and to regain that crispy texture, reheat the wings in an air fryer at 350°F (175°C) for 5-8 minutes, or in a conventional oven at 375°F (190°C) for about 10-15 minutes, flipping halfway. You can also quickly warm them in the microwave, but they won’t be as crispy.
• Freezing (Unbaked): You can marinate the chicken wings and freeze them in the Ziplock bag for up to 3 months. Thaw completely in the refrigerator before baking as directed.
• Freezing (Baked): Cooked wings can also be frozen for up to 2-3 months. Allow them to cool completely, then arrange them in a single layer on a baking sheet and flash freeze until solid. Transfer to an airtight freezer-safe bag or container. Reheat from frozen in the oven or air fryer until thoroughly heated and crispy.

Serving Suggestions for Sumac Lemon Chicken Wings

These flavorful wings are incredibly versatile and can be served in many ways to create a complete meal or a fantastic appetizer spread.

• Creamy Dipping Sauces:
  • Hummus: The creamy, earthy notes of hummus provide a wonderful contrast to the tangy wings.
  • Yogurt Dip: Create a simple, cooling yogurt dipping sauce by mixing plain Greek yogurt with a squeeze of lemon juice, minced garlic, a dash of salt, and a sprinkle of your favorite Middle Eastern spice like cumin, za’atar, or a touch more sumac.
  • Tahini Sauce: A drizzle of thinned tahini sauce (tahini, lemon juice, garlic, water) offers another layer of nutty, savory flavor.
• Fresh Salads:
  • Tabbouleh: The fresh herbs and bright acidity of tabbouleh make it an ideal companion.
  • Fattoush: Another Lebanese salad with crispy pita bread, fresh vegetables, and a tangy sumac dressing.
  • Simple Green Salad: A basic mixed green salad with a light vinaigrette is always a good choice to cut through the richness of the wings.
• Grains & Breads:
  • Rice Pilaf: A fluffy rice pilaf with vermicelli or almonds can absorb the delicious juices.
  • Couscous: Light and quick-cooking, couscous is a great base.
  • Pita Bread: Warm pita bread for dipping in sauces and soaking up flavors.
• Vegetables: Roasted Mediterranean vegetables like bell peppers, zucchini, and cherry tomatoes would complement the flavors beautifully.
• Cheese: A sprinkle of crumbled feta cheese over the hot wings adds a salty, tangy creaminess.

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5 from 1 vote

Sumac Lemon Baked Chicken Wings

By Julia Jolliff

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 12 servings

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These Sumac Lemon Baked Chicken Wings are oven-baked to absolute perfection, resulting in amazingly crispy skin and incredibly juicy meat. They boast a bright, tart, sweet, and lemony flavor profile, making them an ideal, lighter alternative to fried 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 for sprinkling

Instructions 

• In a large Ziplock bag, combine the olive oil, salt, ground black pepper, fresh lemon juice, minced garlic, and 1 tablespoon of sumac. Add the chicken wingettes and drummettes to the bag. Seal the bag and use your hands to massage the marinade thoroughly into the chicken, ensuring each piece is well-coated. For best flavor, refrigerate the chicken overnight, or for a minimum of 2 hours.
• When you’re ready to bake, preheat your oven to 375°F (190°C). Remove the chicken from the refrigerator. Using tongs, arrange the chicken wings in a single layer on a baking sheet, ideally lined with parchment paper or a wire rack set over a baking sheet. Place half of the sliced lemons directly on the baking sheet alongside the chicken. Sprinkle the remaining 1 tablespoon of sumac over the chicken wings.
• Bake for 45-50 minutes, or until the internal temperature of the chicken registers at least 165°F (74°C) when checked with a meat thermometer. The wings should be golden and cooked through.
• Optional step: For extra crispy chicken wings, move the baking sheet to the top rack of your oven and broil for 2-3 minutes. Keep a close watch to prevent burning; the skin should turn deeply golden brown and become wonderfully crisp.
• Garnish the baked chicken wings with freshly chopped parsley and sliced green onions. Serve hot with the remaining fresh lemon slices, along with creamy hummus or a refreshing yogurt dipping sauce, and a fresh salad like tabbouleh for a complete meal.

Notes

• I personally love a strong sweet and tart flavor, which is why I use the juice of two lemons. If you prefer a milder lemon flavor, you can certainly try using the juice of just one lemon.
• To quickly whip up a simple and cooling yogurt dipping sauce, combine plain Greek yogurt with a pinch of your favorite spice (like cumin or za’atar), finely minced garlic, and a squeeze of fresh lemon juice. Mix everything well until smooth and serve alongside your chicken wings.
• For an extra layer of flavor and texture, consider sprinkling some crumbled feta cheese over the hot wings just before serving. Alternatively, you can even spoon some of the fresh tabbouleh salad directly over the wings for a delightful combination.
• These wings are incredibly versatile, making them a fantastic dish for any occasion! They’re perfect as a crowd-pleasing game day appetizer, a satisfying main course for dinner, or a delicious finger food at your next party.
• This recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions.
• If you are mindful of your salt intake, the amount of salt in the marinade can be reduced to 1/2 teaspoon without significantly impacting the flavor.

Nutrition

Calories: 180kcal, Carbohydrates: 3g, Protein: 8g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 225mg, Potassium: 107mg, Fiber: 1g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 15mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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