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Shared by Peter Weltman

Chicken Wings With Paprika and Thyme

Chicken Wings With Paprika and Thyme

Family Journey

HungaryBaltimoreSuffolk, VA
Detroit AreaSan Francisco

This recipe was shared by Peter Weltman. Read more about his family in "For This Family, Shabbat Dinner Is Their Judaism." 

Peter likes to pair the wings with amba, a piquant pickled mango condiment that’s popular in Israel and toum, a powerful garlic spread from Lebanon that his mother keeps on hand for him when he visits.


  • 3 lbs. chicken wings, drummettes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ⅛ teaspoon (a sprinkle) paprika
  • 8 stems fresh thyme, leaves removed
  • 1 cup of fresh orange juice, from about 2 oranges
EasyMain CoursesMeat Gluten FreeKosher for PassoverNorth AmericaEastern Europe


  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Place the chicken wings on a rimmed baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, paprika, and thyme. Toss until everything is well coated and evenly distributed.

  • Step 3

    Spoon the orange juice over the top of the wings - just enough to moisten, not so much that the wings are swimming in the juice.

  • Step 4

    Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for another 25-30 minutes until the wings are cooked through and a nice glaze has formed. During the final 15 minutes of baking, baste the wings again with the reserved orange juice.

  • Step 5

    Serve immediately with amba and toum for dipping.