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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!
I found the inspiration for this recipe on Campbell’s website.
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. 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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
