Saffron-Roasted Chicken Wings

Rating: 3.26 stars
78 Ratings
  • 5 star values: 7
  • 4 star values: 21
  • 3 star values: 37
  • 2 star values: 11
  • 1 star values: 2

Saffron brings an unexpected burst of flavor to traditional roasted chicken wings. 

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Read the full recipe after the video.

Recipe Summary test

Servings:
3
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Ingredients

Directions

  • Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top of the foil; set aside.

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  • In a small saucepan, combine olive oil, butter, lemon juice, and saffron. Heat over low heat, stirring occasionally, until butter is melted and mixture is combined.

  • Arrange chicken wings on rack and brush with half of the saffron mixture. Season with salt and pepper. Roast for 20 minutes. Turn wings over and brush again. Cook until wings are browned and cooked through, 10 to 15 minutes more.

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Reviews (3)

78 Ratings
  • 5 star values: 7
  • 4 star values: 21
  • 3 star values: 37
  • 2 star values: 11
  • 1 star values: 2
Martha Stewart Member
Rating: 5.0 stars
01/25/2020
This recipe is very tasty, quick and easy. You can vary the spices and cook with different flavors. Highly recommend
Martha Stewart Member
Rating: 4 stars
12/21/2018
I really enjoy this recipe since I love saffron. Have found that I need to double the amount of saffron and make sure the strands adhere to meaty parts of the wings in order to get the most flavor from it. Makes for an easy game day recipe and goes great with Caesar salad!
Martha Stewart Member
Rating: Unrated
11/19/2016
I'm not really a fan of this recipe. IMO the saffron did NOT add any noticeable flavor to the chicken wings worth the expense of the spice. A light dusting of your favorite cajun seasoning and hot sauce prior to cooking is a better bang for your buck. This comment is not in any way meant to be disrespectful of Martha Stewart, just a difference of opinion.
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Martha Stewart Member
Rating: Unrated
07/22/2014
I followed the recipe for the saffron roasted chicken wings, and my wings did not approach the nice brown color depicted. Even though the wings were cooked through, I am not too crazy about the taste of the saffron. It tastes like steel to me. Did I do something wrong with the saffron, or is that its taste?
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