Ali di pollo al limone, aglio e rosmarino

Ingredienti

• 1 big pack of chicken wings ((about 20 full wings))
• 3/4 cup lemon juice
• 2 tablespoons fresh rosemary (chopped)
• 3 cloves large garlic (minced)
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• salt and pepper

Preparazione

1. 1

   Put all of the ingredients for the Lemon, Garlic & Rosemary marinade in a large zip-loc bag. Remove the little end part from each wing. Place the trimmed wings in the plastic bag with the marinade - or you can cut the wings into smaller drummets and wing pieces. I have done both. Place the bag in a small casserole dish or a bowl to guard against leaks, and refrigerate overnight to two days, turning every 8 hours or so.

2. 2

   Remove the marinated chicken wings from the bag and pat with paper towels to dry. Place them in the cosserole and pour the 2 tablespoons of oil over them tossing them with your hands to distribute the oil. Let sit out on the counter for at least 30 minutes to 1 hour for the wings to come to room temperature. Season the chicken wings well with salt and pepper.

3. 3

   --- Oven Directions: ---

4. 4

   Preheat oven to 375. Line a baking sheet with foil (or don't) and spray with baking spray. Place the wings upside-down on the sheet pan, spacing evenly and bake for 10 minutes, then flip and bake for another 10 minutes. Turn the broiler on and brown the wings to your liking.

5. 5

   The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.

6. 6

   --- Grill: ---

7. 7

   Preheat the grill. Oil the grate to prevent sticking. Place the wings up-side-down on the grill and cook over medium heat for about 8 minutes. Flip, and cook for about 8 minutes more - the exact timing will depend on your grill. The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.

8. 8

   Serves 4.