Entrée: United States – Garlic-Roasted Chicken Wings with Red Onion and Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8–12 whole chicken wings (about 2 lb (900 g))
2 cloves garlic
1 medium red onion
8 oz (225 g) button mushrooms
1 cup (90 g) broccoli florets
1 cup (113 g) shredded mozzarella cheese

Show original ingredient measurements

8–12 whole chicken wings (about 2 lb / 900 g)
2 cloves garlic
1 medium red onion
8 oz / 225 g button mushrooms
1 cup (90 g) broccoli florets
1 cup (113 g) shredded mozzarella cheese

Instructions

1. Preheat oven to 220°C (425°F). Arrange whole chicken wings on a roasting tray; scatter whole peeled garlic cloves, sliced red onion and halved mushrooms around them.
2. Roast until wings are deeply browned and cooked through, turning once so vegetables roast evenly, about 30–40 minutes.
3. During the last 8–10 minutes, add broccoli florets to the tray so they roast tender-crisp alongside the wings.
4. Remove from oven and scatter torn mozzarella over the hot wings and vegetables; allow cheese to soften and melt slightly from the residual heat.
5. Serve whole wings with the roasted vegetables.

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