Make Ahead

Crispy Lemon Wings

by:
September 19, 2010
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

  • Serves 2-4
Ingredients
  • 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
In This Recipe
Directions
  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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