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These Garlic Chicken Wings are inspired by a Cuban Mojo marinade. Baked on a sheet pan and marinated in a garlic, orange, and lime-based mixture, this is one of the easiest and most delicious party dishes you can make.
One of my favorite things ever is mojo. (I mean, I love this Spatchcock Turkey and these Mojo Sheet Pan Chicken Wings. Both have a similar vibe.) It’s a bright citrus and garlicky Cuban marinade for various meats like chicken, pork, or fish. It’s often served with tostones, as a kind of dipping sauce, though it’s thicker when served this way. Basically, it’s super versatile and I love every version of it. This dish is inspired by those flavors but with some honey added for sweetness and also a sticky, saucy quality. If you want a more Mediterranean Grilled Chicken, I love this one too.
Ingredients You’ll Need for these Garlic Chicken Wings
- Party wings – I like buying party wings for ease. You can buy chicken wings and just cut the tips from the flat part. You’ll want to cut it right at the joint to separate the two.
- Garlic – Fresh garlic works best for this recipe.
- Lime juice – Tart and fresh lime juice!
- Orange juice – I used store-bought orange juice but feel free to use that or fresh.
For the rest of the ingredients, please see the recipe card below!
How to Make Garlic Chicken Wings
- Using a mortar and pestle, crush the garlic with salt and twist until it forms a paste. Add the oregano and mix.
- Mix garlic paste, olive oil, orange juice, lime juice, and honey. And then, set the marinade aside.
- Season the chicken with salt and pepper. Place into the garlic marinade overnight. As a result, it’ll lead to super delicious chicken.
- The next day, place the marinated chicken and marinade on a baking sheet and drizzle some honey onto all the pieces.
- Bake for half an hour and drizzle a little more honey. Bake it for another 15 minutes until sticky and golden. Garnish with green onions and lime wedges and serve!
Tips and Tricks
- Marinating is a must, as this is the time your protein is infused with all these beautiful flavors. I recommend marinating overnight, but I also realize not everyone has the time to do this that far in advance. You can prepare this the morning of or even a few hours before baking and it will still taste great.
- Too much marinade? Don’t worry if at the half hour mark it looks like you’ve got too much marinade remaining in the baking sheet. It reduces down by the time you’re done baking the wings.
- Make a double batch/recipe if you’re having a lot of guests because it’ll go quickly.
- As the chicken cools, it gets even stickier!
- Be sure all the wings are evenly coated while marinating. If you’re using a bag, give it a turn halfway through marinating if you can. If you’re using a bowl, you can give them a quick toss with some tongs.
Recipe FAQs
A typical mojo is a marinade usually has four components: sour oranges, oregano, oil and lots of garlic.
Mojo originates in Cuba and is found in other parts of the Caribbean. It varies slightly from family to family as well as country to country, but the main components stay about the same. All mojo recipes include sour oranges, garlic, oil, and some type or combination of herbs, usually oregano.
Sour oranges are ideal for this recipe but unless you live in South Florida, they’re nearly impossible to find, hence the reason this recipe calls for part orange juice and part lime juice.
More Appetizers To Make
Appetizers
Spinach Artichoke Dip
Dinner
Hot Honey Lime Wings
Appetizers
Queso Fundido
Quick and Easy
Warm Cuban Sandwich Dip
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Garlic Chicken Wings
Equipment
- 1 Baking Sheet
- 1 large bowl
- 1 pair of tongs
Ingredients
Mojo Marinade:
- 8 cloves of garlic peeled
- 1 teaspoon kosher salt
- 2 teaspoons fresh or dried oregano
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice , from about 3 limes
- 1/2 cup honey, divided
- 2 pounds bone-in, skin-on chicken wing pieces (I used a mix of winglets and drumettes)
Garnish
- Fine lime zest
- 2 scallions, thinly sliced
- Lime wedges
Instructions
To Make the Mojo Marinade:
- In a mortar and pestle, add the garlic and salt. Using the pestle, crush and twist the garlic until it’s smashed and forms a paste. Add the oregano and give it a good mix.
- In a medium bowl or resealable plastic bag, add the crushed garlic, olive oil, orange juice, lime juice, and ¼ cup of honey (reserving the remaining ¼ cup for later). Use a fork to mix it around.
- Sprinkle the chicken with a few pinches of salt and pepper and then transfer the chicken pieces to the resealable plastic bag. Seal up the bag and shake it so the pieces are coated in the mojo mixture. If using a bowl, give it a good mix to ensure the marinade has thoroughly coated all of the chicken.
- Transfer to the fridge to marinate for 3 hours, ideally overnight. Even marinating for 30 minutes is delicious! Marinate for however long works.
To Bake the Chicken:
- Preheat the oven to 400 degrees F. On a clean baking sheet, add the marinated chicken, along with the marinade. Drizzle the tops of the chicken pieces with â…› cup of honey (reserving the remaining â…› cup for later). Transfer to the oven to bake for 30 minutes then quickly remove the pan from the oven and drizzle the tops of the chicken with the remaining â…› cup of honey and bake for another 10 to 15 minutes or until the chicken skin has browned and looks sticky.
- Give the chicken a quick toss in the reduced marinade in your pan and promptly transfer it to a serving dish. It’s sticky and will stick to the pan if left to cool on it.
- Garnish with lime zest, sliced scallions, and/or some lime wedges.
Notes
- Marinating is a must, as this is the time your protein is infused with all these beautiful flavors. I recommend marinating overnight, but I also realize not everyone has the time to do this that far in advance. You can prepare this the morning of or even a few hours before baking and it will still taste great.
- Too much marinade? Don’t worry if at the half hour mark it looks like you’ve got too much marinade remaining in the baking sheet. It reduces down by the time you’re done baking the wings.
- Make a double batch/recipe if you’re having a lot of guests because it’ll go quickly.
- As the chicken cools, it gets even stickier!
- Be sure all the wings are evenly coated while marinating. If you’re using a bag, give it a turn halfway through marinating if you can. If you’re using a bowl, you can give them a quick toss with some tongs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! We don’t usually buy bone in & will do breasts or tenderloin. Can this be made in pan and will sauce still reduce?
i think it’ll be ok!
Made these today for our Super Bowl party and to say they were a hit is an understatement! I’ve already been asked to make them again soon! Best wings recipe!
yay! wonderful. i’m so glad you loved them, kym. 🙂