Make Ahead

Crispy Lemon Wings

September 19, 2010
4 Ratings
  • Serves 2-4
Author Notes

It's based on a recipe from Susan Hermann Loomis's Farmhouse cooking. We often polish off 2 dozen of these and call it dinner. You can eat the wingtips, bones and all. —chava

What You'll Need
  • 24 chicken wings with tips
  • 3/4 cup lemon juice
  • 3/4 cup extra virgin olive oil
  • 6 cloves garlic, slivered lengthwise
  • 8 sprigs fresh rosemary, stripped and bruised
  • Dash Tabasco
  • salt and pepper
  1. Pick out any feathers from wings.
  2. Mix all the marinade ingredients well in a large ceramic bowl.
  3. Add wings and mix well, so all are coated.
  4. Marinate at room temperature, at least all day, stirring and mixing when you happen to pass by.
  5. Heat oven to 425. Cook 30-45 minutes until really crisp, turning pan once or twice.
  6. Serve immediately or at room temperature. They don't refrigerate well.
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  • lapadia
  • chava
  • Tony S
    Tony S

3 Reviews

Tony S. September 20, 2010
You marinate the chicken at room temperature all day? Is that safe?
chava September 21, 2010
Hey, Tony. I do all my marinating at room temperature, and haven't worried as long as there is acid in the marinade..And these are cooked really thoroughly. But I'm no expert...I think you'd have to marinate them longer if they were in the fridge.
lapadia September 19, 2010
Lemon! it. I have a great lemon glazed turkey meatball recipe (out here) that would like to sit next to your wings on the appetizer table!