Lemon Garlic Rosemary Chicken Wings
Ingredients
The wings
-
1
big pack
chicken wings (about 20 full wings)
The marinade
-
¾
cup
lemon juice
-
2
tablespoons
fresh rosemary, chopped
-
3
cloves
large garlic, minced
-
½
cup
olive oil
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
¼
teaspoon
red pepper flakes (optional)
Before cooking
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Combine all marinade ingredients in a large zip-loc bag.
- Trim the little end part from each wing and add them to the marinade bag.
- Refrigerate the wings in the marinade for at least 8 hours or up to 2 days, turning occasionally.
- Remove wings from the marinade and pat dry with paper towels.
- Place wings in a casserole dish, drizzle with olive oil, and toss to coat.
- Let wings sit at room temperature for 30 minutes to 1 hour.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with foil and spray with baking spray.
- Bake wings for 10 minutes, flip, and bake for another 10 minutes.
- Turn on the broiler to brown the wings to your liking.
- Alternatively, grill the wings over medium heat for about 8 minutes on each side until cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
2g
Total protein
40g
Sodium
0mg
Cholesterol
0mg
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