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| Home -> [Appetizers, Chicken, Fruits, Poultry, Wings] -> [Lemony herbed chicken wings Recipe] |
Lemony herbed chicken wings
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Chicken, Fruits, Poultry, Wings |
Rating: |
0 |
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Ingredients:
| 4
| | To 6 servings | | 4
| lbs | Chicken wings (about 24 | | | -pieces) | | 1/2
| cup | Freshly squeezed lemon juice | | | -(3 large lemons) | | 1/2
| cup | Olive oil | | 1/3
| cup | Fresh rosemary, minced, or 3 | | | -tsps dried, crumbled | | 4
| large | Cloves garlic, peeled and | | | -minced | | | Salt | | | Coarsely ground black pepper |
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Procedures:
| 1 | Rinse the chicken wings well and pat them thoroughly dry. | | 2 | Tuck the end of each wing under the tiny drumstick, so they keep their shape. | | 3 | In a medium-size bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. | | 4 | Arrange the chicken wings in one or two nonreactive ovenproof dishes, so they aren"t crowded. | | 5 | Pour the marinade over them. | | 6 | Turn the wings to coat them with the marinade, cover the dishes,, and refrigerate overnight or for at least 8 hours. | | 7 | If possible, turn the wings once or twice as they marinate. | | 8 | Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, turning them once, 30 minutes. | | 9 | Remove them from the oven and let them cool. | | 10 | Serve at room temperature or slightly chilled. | | 11 | _farmhouse cookbook_ happy cooking! contributed by ed lawyer |
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