Crispy chicken wings, lemon and rosemary, plus a little kick from crushed red pepper make for a perfect flavor combination! These wings are a great snack for game day or can be served as a meal with a garden salad. This recipe would also work well with a whole chicken.
Ingredients:
2 lbs. chicken wings, cut apart at joints, wing tips discarded
Juice of 2 lemons
2 tbsp. oil
10 sprigs rosemary
1 lemon, thinly sliced
1 tsp. crushed red pepper flakes
salt and pepper
Directions:
Ingredients:
2 lbs. chicken wings, cut apart at joints, wing tips discarded
Juice of 2 lemons
2 tbsp. oil
10 sprigs rosemary
1 lemon, thinly sliced
1 tsp. crushed red pepper flakes
salt and pepper
Directions:
- In a large bowl, combine chicken wings, lemon juice and oil. Toss until evenly coated. Refrigerate for at least one hour.
- Preheat an oven to 425 degrees.
- Arrange the chicken wings on a baking sheet or roasting pan. Top wings with lemon slices, rosemary and season with crushed red pepper, salt and pepper.
- Bake until chicken meat is no longer pink and the skin is crispy - approximately 25 - 30 minutes.
- Serve hot.