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LEMONY HERBED CHICKEN WINGS

Category:    Chicken, Appetizers, Wings
Yield: 6 servings
 
      4    To 6 servings                     1/3 c  Fresh rosemary, minced, or 3
      4 lb Chicken wings (about 24                  -tsps dried, crumbled
           -pieces)                            4 lg Cloves garlic, peeled and
    1/2 c  Freshly squeezed lemon juice             -minced
           -(3 large lemons)                        Salt
    1/2 c  Olive oil                                Coarsely ground black pepper
 
  1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end
  of each wing under the tiny drumstick, so they keep their shape.
  
  2. In a medium-size bowl, mix together the lemon juice, olive oil,
  rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings
  in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour
  the marinade over them. Turn the wings to coat them with the marinade,
  cover the dishes,, and refrigerate overnight or for at least 8 hours. If
  possible, turn  the wings once or twice as they marinate.
  
  3. Preheat oven @400.
  
  4. Bake the chicken wings in the marinade, uncovered, until they are golden
  and crisp, turning them once, 30 minutes. Remove them from the oven and let
  them cool. Serve at room temperature or slightly chilled.
  
  _Farmhouse Cookbook_ Happy Cooking! Contributed by Ed Lawyer
 

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