Chicken wings are one of my favorite chicken things…yes, chicken things.
I feel like wings are synonymous with football season. Once August & September roll around, we tend to eat more of them.
Most recently I made these Rosemary Roasted Paleo Chicken Wings, to accompany the first Bears game of the season.
With a little planning ahead, to put together the marinade, even a bachelor or someone who’s new-to-the-kitchen can have success with this recipe.
Speaking of marinade, I’m not too fond of them myself but when you forget that you’ve thrown stuff together and it happens to get transferred to the fridge…it’s funny how you can fall into having it done. :p
If you don’t have 24 hours to spend to marinate the chicken, no worries, just season – stir – and bake. :)
Rosemary Roasted Paleo Chicken Wings
- 2 lbs chicken wings
- 1 cup fresh rosemary, chopped
- 3-4 cloves garlic, minced
- sea salt, black pepper and olive oil, to taste
- Place chicken wings in a large mixing bowl.
- Add rosemary and garlic to the bowl.
- Season with a sprinkling of sea salt, black pepper and olive oil. Stir to coat all the wings evenly.
- Cover and transfer bowl to the refrigerator. Let chicken marinate for 24 hours.
- Preheat the oven to 425°F.
- Lay wings on a drying rack over a rimmed baking sheet, so any oil drops are collected, and bake for 35-45 minutes or until chicken measures 170°F with a meat thermometer.
- Remove from oven, let rest 2-3 minutes and serve.
- Enjoy! :)