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Oh, yum! Juicy, flavorful wings! I had no idea how great of a marinade salsa verde could be. It really added a fantastic flavor to these baked salsa verde wings. They were so tender, yet still had a nicely crunchy skin. Served with citrus salsa verde cream sauce for dipping, I really enjoyed these wings! They are a total change from my usual way of making chicken wings, which is either in an air fryer or on a super-hot grill. And occasionally, in a deep-fryer.
I’m A Baked Wing Believer Now
If you have any juices on the baking dish as the wings cook, brush it back onto the wings for extra flavor. I found it important to turn the wings often to get a nice even cook and also crunchy skin. Plus, I did not have to put the wings under the broiler to crunch them up, these baked salsa verde wings didn’t need it!
For a little heat add a few good pinches to the salt and pepper before putting them onto the wings. It’s not going to make the wings hot. It’ll add a little hint of spiciness. That’s about all you want. You don’t want to overpower the marinade with a different taste.
I Ain’t Tellin’
If you don’t have fresh limes sitting around, you can use that bottled lime juice. Yes, you can. Oh I know. They’re out there. They say you shouldn’t use that stuff. Well this ain’t no fancy fru-fru wing marinade. There’s nothing wrong at all with using that bottled stuff. Just check the date on it the bottle first. Yeah, you know it happens. I’ve had it happen. And give it a good shake or two before using it.
I found the inspiration for this recipe on Campbell’s website.
- Smoky salsa with a kick of medium heat. Pair it…
- Spicy, distinctive taste from a blend of roasted…
Also try my baked spicy Buffalo ranch wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Baked Salsa Verde Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- kosher salt to taste
- freshly ground black pepper to taste
- 16 ounces salsa verde divided
- 3 tablespoons sour cream
- 2 teaspoons lime juice
Instructions
- Season the wings with salt and pepper.
- Transfer wings to a resealable bag or container. Add 1 cup of the salsa verde. Seal and shake to coat. Refrigerate for 1 hour.
- Preheat oven to 400 F.
- Transfer wings to a baking sheet lined with a silicone baking sheet or foil.
- Bake for 1 hour or until the wings are done, turning every 10 minutes.
- Combine the sour cream, lime juice and remaining salsa verde in a bowl and stir to combine.
- Serve wings hot with the sauce for dipping.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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