ROSEMARY-LEMON CHICKEN WING
recipe by Rozanne Gold

  • 16 chicken wings, about 21⁄2 pounds
  • 1⁄2 cup olive oil
  • 1⁄2 cup freshly-squeezed lemon juice
  • 3 bay leaves
  • 3 tablespoons fresh rosemary, chopped 
  • 5 large cloves garlic, minced 
  • 1⁄2 teaspoon hot sauce 
  • Escarole leaves for lining plates
  • Thin slices of lemon for garnish

Remove wing tips and discard. Cut chicken wings in half, through the joint. In a large bowl, stir together olive oil, lemon juice, bay leaves, rosemary, garlic, hot sauce and 2 teaspoons salt. Stir well and add chicken wings; toss to coat. Cover and refrigerate 4 to 6 hours. Preheat oven to 400 degrees. Remove wings from marinade; transfer marinade to small saucepan. Pat wings dry and place on rimmed baking sheet. Bake 25 minutes, then place under broiler several minutes until golden. Boil reserved marinade several minutes. Line plates or platter with escarole. Pile chicken wings on top and drizzle with hot marinade. Garnish with lemon slices.

SERVES 6

© Rozanne Gold

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