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