Ingredients
8 chicken wings, drummettes and/or flats
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1 teaspoon dried oregano
1⁄2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, paprika, salt, and pepper. Mix well until fully combined.
Add the chicken wings to the marinade and toss to evenly coat each wing. Cover and refrigerate for at least 30 minutes, or up to overnight.
When ready to cook, preheat the air fryer to 375°F (190°C).
Place the marinated wings in the air fryer basket in a single layer, being careful not to overcrowd.
Cook for 25-30 minutes, turning the wings halfway through, until the skin is crispy and the wings are cooked through.
Transfer the cooked wings to a serving platter and garnish with fresh parsley. Serve hot and enjoy!
Notes
Adjust cooking time as needed for smaller or larger wings.
The wings can also be baked in the oven at 400°F (204°C) for 30-40 minutes, flipping halfway.
Leftover wings store well in the fridge for up to 4 days. Reheat in the air fryer or oven before serving.
- Prep Time: 10 minutes (plus 30 minutes marinating time)
- Cook Time: 25-30 minutes
