Ingredients:

  • 2 pounds (900g) chicken wings, drumettes and flats separated
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) fresh rosemary, finely chopped (or 1 teaspoon (5ml) dried rosemary)
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • 1 teaspoon (5g) Italian seasoning
  • Juice of ½ lemon (plus lemon wedges for serving)
  • Pinch of red pepper flakes (to taste)
  • Grated Parmesan cheese, chopped fresh parsley (optional garnish)

Instructions:

  1. Pat the chicken wings dry with paper towels.
  2. In a large bowl, combine olive oil, rosemary, minced garlic, salt, black pepper, Italian seasoning, lemon juice, and red pepper flakes (if using). Whisk to combine thoroughly.
  3. Add the chicken wings to the bowl and toss to coat evenly with the marinade.
  4. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, for deeper flavor (optional).
  5. Preheat the oven to 400°F (200°C).
  6. Line a baking sheet with foil or parchment paper. Place a wire rack on top of the prepared baking sheet.
  7. Arrange the marinated wings in a single layer on the wire rack.
  8. Bake for 40-45 minutes, flipping the wings halfway through (around the 20-22 minute mark). Check for a golden brown color and crispy skin.
  9. Ensure the internal temperature of the wings reaches 165°F (74°C) using a meat thermometer.
  10. Remove from the oven, squeeze fresh lemon juice over the wings, and sprinkle with grated Parmesan cheese and chopped fresh parsley (if desired). Serve hot with lemon wedges.