Fresh Rosemary, Lemon Zest, Red Pepper Flake and Loads of Sweet Roasted Garlic make these chicken wings SING!!!
Course Main Course
Keyword appetizer, chicken wings
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
1poundchicken wingsseparated into flats and drums
1tablespoonlemon zestfrom about 2 lemons
1/4teaspoonred pepper flakes
1/4cup + 1 tablespoonolive oil
1largeonionpeeled and sliced into 1/4-1/2" wedges
1headgarlicnot peeled, separated into cloves
In a small bowl combine the rosemary, lemon zest, salt, pepper, red pepper flakes and 1/4 cup olive oil and stir well. Set aside.
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.
Take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes.
Preheat the oven to 400°.
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.
Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add one tablespoon olive oil, when the oil is hot, add the onions and cook while stirring occasionally for one minute. Add 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. Add the peeled garlic cloves and stir them with the onions. Cook for 1-2 more minutes, then transfer the skillet to the hot oven.
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.