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 wings and add them to the bag, ensuring they are well coated with the marinade.
- Refrigerate the wings for at least overnight or up to two days, turning occasionally.
- Remove wings from the marinade and pat dry with paper towels.
- Toss the wings with olive oil, salt, and pepper, and let them sit at room temperature for 30 minutes to 1 hour.
- For oven cooking, preheat to 375°F, line a baking sheet, and bake wings for 10 minutes on one side, then flip and bake for another 10 minutes.
- Broil the wings for a few minutes until browned to your liking.
- For grilling, preheat the grill, oil the grate, and cook wings for about 8 minutes on each side until juices run clear or internal temperature reaches 165°F.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
5g
Total protein
40g
Sodium
0mg
Cholesterol
0mg
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