Rosemary Lemon Roasted Wings

I really have come to love the roasting technique for cooking wings - they get super crispy and it's healthier than deep frying them. I used fresh rosemary from the garden but you can use dried as well if you don't have the fresh kind. The measurements will make enough for 2 servings- feel free to adjust if necessary. To add an even more tang - add some grated fresh lemon peel to the spice mixture too!

Roasted Rosemary - Lemon Wings

ingredients

• 18 chicken wings

• 1/4 cup lemon pepper seasoning

• 1 T fresh rosemary, minced

• celery sticks & ranch dressing

directions

1. Preheat oven to 425º. Line 2 baking sheets with foil. Place a wire cooling rack on top of each baking sheet.

2. Toss the chicken wings in a bowl with a lid with the lemon pepper & rosemary until coated evenly.

3. Season the wings with a pinch of kosher salt. Bake for 50-55 minutes until crispy and cooked through. 

Serve with ranch and celery sticks. If you prefer your wings less crispy, just reduce the cooking time by about 5 minutes or so. Remember, the drumsticks tend to take a little longer than the flats do.

Enjoy!

This recipe was adapted from Food Network.