Chicken Wings with Rosemary and Garlic
Why not prepare some of these flavourful garlic-infused buffalo chicken wings instead of the classic kind? They have crispy, juicy pan-charred wings, charred onions, soft, mellow garlic, and plenty of fresh rosemary. My family and the hordes of others who have prepared these rosemary garlic chicken wings have praised them.
Ingredients Chicken Wings with Rosemary and Garlic:
One pound of chicken wings, divided into drums and flats
One tablespoon of freshly chopped rosemary
One tablespoon of the zest from around two lemons
Half tsp kosher salt
Half a teaspoon of black pepper
Red pepper flakes, ¼ teaspoon
1 tablespoon plus ¼ cup of olive oil
One big onion, cut into 1/4-1/2-inch wedges after peeling
One head of garlic, cut into cloves without peeling
Instructions Chicken Wings with Rosemary and Garlic:
Add the red pepper flakes, lemon zest, rosemary, salt, pepper, and 1/4 cup olive oil to a small bowl and mix well. Put aside.
After washing and drying, put the wings in a freezer bag or a 1-gallon resealable storage bag. After adding the marinade and sealing the bag, remove the majority of the air. Coat the chicken wings well by massaging them in the marinade. Keep in the fridge all night.
Remove the chicken wings from the refrigerator and allow them to come to room temperature for around half an hour.
Set the oven’s temperature to 400°.
Add the garlic cloves to a small saucepan of boiling water. After 3–4 minutes of cooking, drain and allow the cloves to cool. Remove the garlic cloves’ skins and put them aside.
A big, heavy ovenproof skillet, ideally made of cast iron, should be heated at medium-high heat. After adding one tablespoon of heated olive oil, add the onions and simmer for one minute, stirring regularly. To get a slight sear, add the chicken wings to the heated pan one at a time and cook for one to two minutes without rotating or stirring. Flip the wings using tongs. Stir in the onions and the peeled garlic cloves. After another one to two minutes of cooking, move the pan to the heated oven.
After 10 minutes of cooking, turn the chicken wings over and toss in the garlic and onions before putting them back in the oven. After 8 more minutes of cooking, turn the chicken wings over one more.
After 8 more minutes of cooking, take it out of the oven.
Move the wings to a plate.
Chicken Wings with Rosemary and Garlic: Variations and Tips
Variations:
Citrus Twist: Add a splash of lemon or orange juice along with some zest to the marinade for a bright, tangy flavor that complements the rosemary and garlic.
Spicy Kick: Mix in red pepper flakes, cayenne pepper, or a dash of hot sauce for a spicy variation that balances the herbaceous notes.
Honey-Glazed: Drizzle the wings with honey during the last few minutes of cooking for a sweet, sticky glaze that contrasts beautifully with the savory garlic and rosemary.
Parmesan Crust: Toss the cooked wings in freshly grated Parmesan cheese and a squeeze of lemon for an extra layer of flavor and a cheesy finish.
Herb Blend: Combine rosemary with other fresh herbs like thyme, oregano, or sage for a more complex, earthy flavor profile.
Tips:
Marinate for Maximum Flavor: Let the wings marinate for at least 1–2 hours, or overnight if possible, to allow the rosemary and garlic to deeply infuse the meat.
Crispy Skin Secret: Pat the wings dry before cooking and avoid overcrowding in the air fryer to ensure crispy skin. A light dusting of baking powder can also enhance crispiness.
Fresh vs. Dried Herbs: If using dried rosemary, reduce the amount by half since dried herbs have a more concentrated flavor.
Even Cooking: Flip the wings halfway through the cooking time to ensure they’re evenly crisped on all sides.
Garnish for Freshness: Finish with a sprinkle of fresh rosemary, chopped parsley, or a squeeze of lemon juice right before serving for added brightness.
These variations and tips will help you create irresistible chicken wings that are bursting with bold, savory flavors every time.