Rosemary Chicken Wings
Author: Leslie Green - The Hungry Housewife
Prep time: 24 hours
Cook time: 20 mins
Total time: 24 hours 20 mins
Chicken wings with rosemary, garlic and lemon!
  • 4 pounds chicken drumettes or wings or both
  • ½ cup lemon juice (the juice of 3 large lemons)
  • ¾ cup regular olive oil
  • 4 cloves of garlic, peeled and smashed
  • 1 tablespoon dried oregano
  • 4 springs fresh rosemary, stripped and roughly chopped
  • ¾ tablespoon coarse Kosher salt
  • ½ teaspoon pepper
  1. Place the chicken drumettes in a gallon freezer zip lock bag.
  2. In a large measuring cup, mix together the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper.
  3. Pour the olive oil mixture over the chicken wings.
  4. Push as much air out of the zip lock bag and seal.
  5. Place the bag flat in a 13 x 9 pan (as a precaution incase it leaks)
  6. Place in the refrigerator and marinate for 24 hours turning the bag every so often.
  7. The next day, remove the chicken from the refrigerator and allow to sit out for 30 minutes.
  8. Meanwhile, place a grill pan on the grill and preheat your grill to as hot as it gets. Mine got to about 450-500.
  9. Drain the excess marinade from the chicken.
  10. Place the chicken on the grill and cook for about 8 minutes per side or until the skin is crispy.
Recipe by The Hungry Housewife at