Italian Garlic Balsamic Wings
Italian Garlic Balsamic Wings
Ingredients
- 2 1/2 pounds chicken wings, flats and drumettes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Badia Complete Seasoning
- 1 teaspoon chili powder
- 1 packet Sazon Goya with Culantro y Achiote
- 1 yellow onion, cut into 8 wedges
- 6 garlic cloves, peeled, left whole
- 1/2 cup Italian dressing
- 1/4 cup garlic and herb vinaigrette
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking pan with aluminum foil for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the chicken wings: Take each chicken wing and fold the wing tip back under the main part of the wing, tucking it securely. This helps the wings cook more evenly and prevents the tips from burning.
⏱️ 5 min
- 3
Arrange the folded chicken wings in a single layer on the prepared baking pan. Drizzle the olive oil evenly over the wings.
⏱️ 2 min
- 4
Generously season the chicken wings with garlic powder, Badia Complete Seasoning, chili powder, and the packet of Sazon Goya. Ensure all sides of the wings are coated.
⏱️ 3 min
- 5
Distribute the onion wedges and whole garlic cloves among the chicken wings in the baking pan.
⏱️ 1 min
- 6
Drizzle the Italian dressing and then the garlic and herb vinaigrette evenly over the seasoned wings, onions, and garlic.
⏱️ 2 min
- 7
Place the baking pan in the preheated oven and bake for 45-50 minutes, or until the wings are golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Flip the wings halfway through baking for even crisping.
⏱️ 45 min•🌡️ 400
- 8
Carefully remove the wings from the oven. Garnish with dried parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Garlic Balsamic Wings
- 2 1/2 pounds chicken wings, flats and drumettes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Badia Complete Seasoning
- 1 teaspoon chili powder
- 1 packet Sazon Goya with Culantro y Achiote
- 1 yellow onion, cut into 8 wedges
- 6 garlic cloves, peeled, left whole
- 1/2 cup Italian dressing
- 1/4 cup garlic and herb vinaigrette
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking pan with aluminum foil for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the chicken wings: Take each chicken wing and fold the wing tip back under the main part of the wing, tucking it securely. This helps the wings cook more evenly and prevents the tips from burning.
⏱️ 5 min - 3
Arrange the folded chicken wings in a single layer on the prepared baking pan. Drizzle the olive oil evenly over the wings.
⏱️ 2 min - 4
Generously season the chicken wings with garlic powder, Badia Complete Seasoning, chili powder, and the packet of Sazon Goya. Ensure all sides of the wings are coated.
⏱️ 3 min - 5
Distribute the onion wedges and whole garlic cloves among the chicken wings in the baking pan.
⏱️ 1 min - 6
Drizzle the Italian dressing and then the garlic and herb vinaigrette evenly over the seasoned wings, onions, and garlic.
⏱️ 2 min - 7
Place the baking pan in the preheated oven and bake for 45-50 minutes, or until the wings are golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Flip the wings halfway through baking for even crisping.
⏱️ 45 min•🌡️ 400 - 8
Carefully remove the wings from the oven. Garnish with dried parsley before serving hot.
⏱️ 2 min