Description
These Rosemary Chicken Wings combine fragrant rosemary, shallots, olive oil, butter, and lemonade to create a bright, herbaceous glaze that caramelizes beautifully in the oven. The result is a flavorful wing with a balance of citrus, savory herbs, and rich buttery notes that makes an elegant appetizer or main dish.
Flavor Profile
Herbaceous, citrusy, savory, buttery, aromatic
Equipment Needed
Small saucepan
Whisk or wooden spoon
Baking dish or rimmed baking sheet
Tongs
Measuring cups and spoons
Cutting board
Knife
Serving platter
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons shallots, finely chopped
2 teaspoons dried rosemary
½ cup lemonade
1 teaspoon black pepper
1 teaspoon salt
12 chicken wings, separated
Instructions
- Preheat the oven to 425°F (218°C).
- Separate the chicken wings into flats and drumettes and remove the tips.
- Place the wings in a shallow baking dish or baking pan.
Prepare the Rosemary Glaze
- In a small saucepan, heat the olive oil and butter over medium heat.
- Add the chopped shallots and rosemary.
- Cook for 2 to 3 minutes until fragrant.
- Stir in the lemonade, black pepper, and salt.
- Reduce the heat to low.
- Simmer for 6 to 8 minutes until the mixture becomes slightly reduced and syrupy.
- Remove from heat and allow to cool slightly.
Bake the Wings
- Pour the rosemary glaze over the wings.
- Toss until evenly coated.
- Arrange the wings in a single layer.
- Bake for approximately 30 minutes.
- Continue baking until the skin is golden brown and the wings reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve warm.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon crushed red pepper flakes to the glaze.
Mix in a pinch of cayenne pepper for subtle heat.
Add extra black pepper for a peppery finish.
Make-Ahead Tips
The glaze can be prepared up to 3 days ahead and refrigerated.
Wings may be coated several hours before baking.
Serving Suggestions
Serve with rice pilaf, roasted vegetables, or a fresh garden salad.
Garnish with fresh rosemary sprigs and lemon slices.
Excellent as an appetizer, holiday dish, brunch item, or light dinner.
ROSEMARY CHICKEN WINGS (Lemon Rosemary Glazed Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Place the wings in a shallow baking dish or baking pan.
- In a small saucepan, heat the olive oil and butter over medium heat.
- Add the chopped shallots and rosemary.
- Cook for 2 to 3 minutes until fragrant.
- Stir in the lemonade, black pepper, and salt.
- Reduce the heat to low.
- Simmer for 6 to 8 minutes until the mixture becomes slightly reduced and syrupy.
- Remove from heat and allow to cool slightly.
- Pour the rosemary glaze over the wings.
- Toss until evenly coated.
- Arrange the wings in a single layer.
- Bake for approximately 30 minutes.
- Continue baking until the skin is golden brown and the wings reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve warm.
Nutrition
Notes
Mix in a pinch of cayenne pepper for subtle heat.
Add extra black pepper for a peppery finish. Make-Ahead Tips The glaze can be prepared up to 3 days ahead and refrigerated.
Wings may be coated several hours before baking. Serving Suggestions Serve with rice pilaf, roasted vegetables, or a fresh garden salad.
Garnish with fresh rosemary sprigs and lemon slices.
Excellent as an appetizer, holiday dish, brunch item, or light dinner.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Mediterranean and French-style poultry dishes that pair rosemary, citrus, and aromatic shallots for bright, elegant flavor.
Source: Food and Wine
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 285
Protein: 19 g
Carbohydrates: 6 g
Fat: 20 g
Saturated Fat: 6 g
Cholesterol: 80 mg
Sodium: 620 mg
Fiber: 0 g
Sugar: 5 g
Prep Time: 10 minutes
Marinate Time: None
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 20 to 24 wing pieces Difficulty: Easy
