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
- 1 big pack of chicken wings (about 20 full wings)
- 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 marinated chicken wings from the bag and pat with paper towels to dry. Place them in the cosserole 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.
- 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.
- Preheat the grill. Oil the grate to prevent sticking. 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 exact timing will depend on your grill. The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.
- Serves 4.