| Total sodium per serving: 226mg |
Servings: 6 |
Ingredients
- 4 lbs. chicken wings
- 1/2 c. freshly squeezed lemon juice (about 3 lg. lemons)
- 1/2 c. olive oil
- 1/3 c. fresh rosemary, minced or
- 3 t. dried rosemary, crumbled
- 4 lg. cloves garlic, peeled and minced
- Freshly ground black pepper, to taste
Directions
Rinse chicken wings well and pat dry.
Tuck the wing under the tiny drumstick so wings keep their shape.
Arrange chicken wings in a nonreactive ovenproof baking dish without crowding too much.
If necessary use two dishes. Set aside.
Measure the remaining ingredients into a mixing bowl and whisk well to combine.
Pour the marinade over the chicken wings, turning them to coat.
Cover the dish and refrigerate as long as possible, preferably 8 hours or even overnight.
Turn wings at least once during the steep in the marinade.
When ready to cook, preheat oven to 400 degrees.
Place wings in uncovered dish on middle rack in oven and bake until golden and crisp, anywhere from 30 minutes to an hour-plus, depending upon the size of the wings.
Once golden, remove from oven and let cool.
Serve warm or at room temperature.
Wings can also be refrigerated for later consumption and served cold.
