How to marinate chicken wings or chicken in general — actually white meats? Yes, even turkey needs to be marinated to prevent it from drying out and becoming tough during cooking. It’s important to marinate white meats regardless of the cooking method you plan to use.
The marinade is made up of 3 parts: one acidic component, one fat component, and honey or soy sauce, plus any aromatic herbs you like.
The fat can be either oil or butter and should be in a 3:1 ratio to the acidic component, which can be lemon, wine, or vinegar.
Curious? Let’s find out together how to marinate chicken wings right after the photo, as always!!
In the meantime, here is my collection of chicken wing recipes and the recipe for lemon roast chicken, truly delicious.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 4 persone
- Cooking methods: Other
- Cuisine: Italian
- Energy 1,126.48 (Kcal)
- Carbohydrates 7.05 (g) of which sugars 4.94 (g)
- Proteins 44.99 (g)
- Fat 102.30 (g) of which saturated 18.87 (g)of which unsaturated 19.86 (g)
- Fibers 0.79 (g)
- Sodium 3,065.83 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to marinate chicken wings ingredients
- 1 1/4 cups extra virgin olive oil
- 2.2 lbs chicken wings
- 3.4 fl oz white wine (or lemon juice)
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1 bunch parsley
- 2 cloves garlic
- 2 tsp sweet paprika
- 1 sprig sage
How to marinate chicken wings
Marinating chicken wings makes them soft, juicy and flavorful, and with soy sauce you’ll get a golden crust on the surface whether you leave the skin on or remove it.
First, finely chop the aromatic herbs together with the garlic cloves and squeeze the lemons.
You can also add grated zest for an even more citrusy flavor.
In a large bowl that can hold at least 2.2 lbs of chicken wings, mix the extra virgin olive oil, the lemon juice or wine if you prefer, and the chopped herbs.
Add the paprika, honey and soy sauce and whisk to obtain an emulsion.
Place the pieces of chicken in the marinade, turning and massaging them for a few moments, then cover the bowl with plastic wrap and refrigerate for at least 3 hours.
Once the chicken wings have rested, drain them from the marinade and proceed with cooking: pan-fry, bake, or grill — whichever you prefer.
If you want to roast the marinated chicken wings in the oven, simply drain them from the marinade and arrange them in a single layer on a baking sheet lined with parchment paper.
Brush lightly with a little marinade (or better yet, brush them) and bake at 374°F for at least 35–40 minutes, turning them halfway through cooking.
To pan-cook them, remove the wings from the marinade and let them drain well, heat a non-stick skillet very well and on high heat cook first on one side for 10 minutes.
Turn them with tongs and cook on the other side, then drizzle with a little marinade and continue cooking — total pan time will be roughly the same as in the oven.
You can also cook the marinated chicken wings on an electric griddle: let them drain well, place them on the griddle, lower the lid and cook for 15 minutes.
In this case you don’t need to turn the pieces because electric griddles cook from both top and bottom, but if you like you can baste them with more marinade halfway through.
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