Lipton Onion Soup Mix Wings
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Ingredients
- Garnish
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Nutritional
- Serving Size: 1 (242.9 g)
- Calories 300.8
- Total Fat - 13.8 g
- Saturated Fat - 5.3 g
- Cholesterol - 559.6 mg
- Sodium - 310 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 40.4 g
- Calcium - 34.5 mg
- Iron - 5.9 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Step 2
Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
Step 3
Prepare 2 pounds chicken wings.
Step 4
If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip; discard or freeze the wing tips for stock.
Step 5
Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections (20 to 24 pieces total).
Step 6
Pat the wings dry with paper towels and place in a large bowl.
Step 7
Add 1 (1-ounce) envelope onion soup mix and 1 tablespoon olive oil.
Step 8
Toss with your hands until the chicken is evenly coated.
Step 9
Place on the wire rack in a single layer, spacing them evenly apart.
Step 10
Roast until the wings are cooked through and the skin is crispy, 40 to 45 minutes.
Step 11
Meanwhile, pick the leaves from 1/2 cup fresh parsley and finely chop until you have 2 tablespoons.
Step 12
A few minutes before the wings are ready, melt 2 tablespoons butter.
Step 13
Set aside to cool slightly.
Step 14
Transfer the wings into a large, clean bowl.
Step 15
Add the butter and the parsley, and toss until coated.
Tips
No special items needed.