Chicken Wings with Rosemary and Garlic: Why not prepare some of these flavorful 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.