Oregano Lemon Chicken Wings

Wash the chicken wings and cut them at the joint to separate the mini wing from the drumettes, discarding the wing tips. Pat the wings dry and place them in a large bowl.

Add 1 tablespoon of olive oil, oregano, rosemary (finely chop the leaves, discarding the stem), minced garlic, salt, and freshly ground black pepper to the bowl with the wings. Rub the mixture thoroughly to ensure the wings are evenly coated.

Cover and refrigerate the wings for 1-2 hours. If marinating for less than 1 hour, you can leave them at room temperature.

In a separate bowl, whisk together the tomato sauce, fish sauce, soy sauce, honey, lemon juice, lemon zest, and water. Set this mixture aside for later use.

Heat 1 tablespoon of olive oil in a heavy-bottomed skillet or pan over medium-high heat. Once hot, add the marinated chicken wings in batches, being careful not to overcrowd the pan. Sear them on all sides until they are golden brown.

Reduce the heat to low and continue cooking the wings until fully cooked, turning occasionally to prevent burning.

Once the wings are cooked through, pour the prepared sauce over them. Stir well to coat the wings evenly. Allow the sauce to simmer for a few minutes until it thickens and becomes glossy, coating the wings perfectly. Taste and adjust the seasoning, adding more lemon, salt, and pepper, if needed.

Garnish with fresh parsley and serve the wings hot.