Healthier Chicken Wings
Let the fresh flavor of herbs and spices and the magic of slow roasting take over the temptation to dive into a bucket of fried chicken wings! Try a simple variety slow roasted in teriyaki sauce, or try this culinary masterpiece. It takes some time, but the flavor is a winner!
  • 3lbs/ 1 pkg Chicken Wings
  • 2tbs Rosemarychopped fresh
  • 2tbs Lemon Zest from about 2 Lemons
  • 1tsp kosher salt
  • 1tsp Black Pepper
  • 1/2tsp Red Pepper Flakes
  • 1/2cup + 2 tablespoons olive oil
  • 2 Onionspeeled and sliced into 1/4-1/2″ wedges
  • 1head garlicnot peeled, separated into cloves
  1. In a small bowl combine the rosemary, lemon zest, salt, pepper, red pepper flakes and 1/2 cup olive oil and stir well. Set aside.
  2. Rinse and dry the wings and place them in a 1 gallon resealable storage or freezer bag. Add the marinade, seal the bag, getting out most of the air. Massage the chicken wings in the marinade until well coated. Refrigerate overnight.
  3. Take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes.
  4. Preheat the oven to 400°.
  5. Bring a small pot of water to a boil and add the cloves of garlic. Cook for 3-4 minutes, drain and let the cloves cool. Slip the skins off the cloves of garlic and set aside.
  6. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add one tablespoons olive oil, when the oil is hot, add the onions and cook while stirring occasionally for one minute. Remove onions and add half the chicken wings one at a time to the hot pan and cook for 1-2 minutes (without turning or prodding them) so that they get a little sear. Using tongs, flip the wings. (Remove, and add remaining chicken and olive oil to the pan and repeat.)
  7. Add the peeled garlic cloves and stir them with the onions and all chicken wings. Cook for 1-2 more minutes, then transfer the skillet to the hot oven.
  8. Cook for 10 minutes, then flip the chicken wings and stir the onions and garlic before returning to the oven. Cook an additional 8 minutes and flip the chicken wings again. Cook for a final 8 minutes and remove from the oven.
  9. Transfer the wings to a platter and serve.