Lemony herbed chicken wings

6 servings

Ingredients

Quantity Ingredient
4 To 6 servings
4 pounds Chicken wings (about 24 pieces)
½ cup Freshly squeezed lemon juice (3 large lemons)
½ cup Olive oil
⅓ cup Fresh rosemary, minced, or 3 tsps dried, crumbled
4 larges Cloves garlic, peeled and minced
Salt
Coarsely ground black pepper

Directions

1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end of each wing under the tiny drumstick, so they keep their shape.

2. In a medium-size bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour the marinade over them. Turn the wings to coat them with the marinade, cover the dishes,, and refrigerate overnight or for at least 8 hours. If possible, turn the wings once or twice as they marinate.

3. Preheat oven @400.

4. Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, turning them once, 30 minutes. Remove them from the oven and let them cool. Serve at room temperature or slightly chilled.

_Farmhouse Cookbook_ Happy Cooking! Contributed by Ed Lawyer

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