Lemon, garlic & rosemary is a classic combination that is fantastic on whole chicken pieces or even with pork. This time, I decided to use this great flavor combo with chicken wings. To get the best flavor, make sure to marinate the wings for at least two days but overnight is nice, too.
When I was in college at RIT (Rochester Institute of Technology) my friends and I would hit up a local bar on the weekends that would have 10 cent wings. Of course, I'm talking about Buffalo style wings made famous by the Anchor Bar, in Buffalo, NY. Honestly, there wasn't a place in Rochester that didn't serve good Buffalo style chicken wings. Nowadays chicken wings come in all kinds of amazing flavors. Like these lemon garlic rosemary chicken wings.
This recipe for chicken wings starts with a great marinade. The wings are marinated overnight (or up to 2 days) in fresh lemon juice, fresh garlic and rosemary. Then they can be baked or grilled. The flavor of these wings is a nice change to the ubiquitous hot-wing style. The flavor, so lemony and garlicky — was so good that I had to give the wings from my own plate to my kids. They just couldn't get enough and were disappointed when they were all gone!
These lemon garlic rosemary wings taste great either baked in the oven or cooked on the grill. To make them crispier in the oven, make sure to finish them under the broiler for a few minutes to brown and crisp them up a bit. The marinade is enough to cook a big pack of chicken wings, but if you do, make sure to use two baking trays so they don't steam and get soggy and gross!
Are you looking for another great chicken wing recipe? Try the Tikka Chicken Wings. They have great Indian flavors and are very popular!
Lemon Garlic Rosemary Chicken Wings are a fast and easy week night meal that tastes really great! A welcome change from fried Buffalo Style wings, they are sure to become a family favorite.
- 1 big pack of chicken wings about 20
- Marinade
- 3/4 cup lemon juice
- 2 tablespoons fresh rosemary chopped
- 3 cloves large garlic minced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- salt and pepper
- Put all of the ingredients for the Lemon, Garlic & Rosemary marinade in a large zip-loc bag. Remove the little end part from each wing. Place the trimmed wings in the plastic bag with the marinade - or you can cut the wings into smaller drummets and wing pieces. I have done both. Place the bag in a small casserole dish or a bowl to guard against leaks, and refrigerate overnight to two days, turning every 8 hours or so.
- Remove the lemon, garlic & rosemary chicken wings from the marinade and pat with paper towels to dry. Place them in the container they were sitting in, in the refrigerator, and pour the 2 tablespoons of oil over them tossing them with your hands to distribute the oil. Let sit out on the counter for at least 30 minutes to 1 hour for the wings to come to room temperature. Season the chicken wings well with salt and pepper.
- Oven Method for the lemon, garlic & rosemary chicken wings: Preheat oven to 375. Line a baking sheet with foil (or don't) and spray with baking spray. Place the wings upside-down on the sheet pan, spacing evenly and bake for 10 minutes, then flip and bake for another 10 minutes. Turn the broiler on and brown the wings to your liking.
- The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.
- Grill Method: Preheat the grill. Oil the grate. Place the wings up-side-down on the grill and cook over medium heat for about 8 minutes. Flip, and cook for about 8 minutes more. The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.
This recipe looks wonderful ! I’m doing the induction phase (Atkins). Was wondering what the carb count would be for a 6-8 piece portion?
Hi Cindy! Thanks for stopping by. Excellent question. Actually, I’ll be going back to Induction, too, as I am working on putting together a few Induction Weekly Menus. Since the lemon juice is just used as a flavoring in the marinade and the wings are removed and patted dry, I would think the carb counts would be very low. I would guess 1 carb. Let me know if you have any more questions or if you have any special requests.
-Kim
Thank you so much! This helps a lot!! Good luck on induction! My first week lost 8.4 lbs second week nothing. Starting week three this week and I’m a little tired of the same food.
Thanks Cindy, I’ll need it. I actually was at Induction carb levels for years, although I did enjoy OWL foods. My husband and I each lost 50 pounds in 18 months with out being hungry, but endured lots of flack, and attempts at sabotage, from family. I noticed if I had a big loss one week, the next week or two my losses were small. Keep plugging away! Thanks again.
-Kim
Sounds delicious Kim! We try a lot of oven baked chicken wing recipes in my house so I’ll definitely need to try this!
Thanks Maya! I hope you enjoy them. I have to tell you that I love your blog. Congrats again on your exciting news!
-Kim
Hi Kim,
Those baking chicken is so appealing to me especially the crispy skin with fresh rosemary.
Thanks Elaine! By the way, I was happy to find your site today because my children are Chinese and I like to cook them Chinese food when I can. You have a beautiful blog!
-Kim
Could I make these up to step 3 then freeze and then when ready to eat thaw and continue with step 3?
Nancy- Great question! I would pop the chicken wings in the marinade and stick them in the freezer. They wont marinade in the freezer, but they will as they thaw in the fridge. I do this all the time! Just remove them from the freezer to the refrigerator two days before you plan to cook them. Let me know how you like them.
-Kim