Recipe: Lemon and rosemary roasted chicken wings By Amanda Laird Food writer · NZ Herald ·
8 Aug, 2012 05:00 PM Quick Read
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Save Share this article Copy Link Email Facebook Twitter/X LinkedIn Reddit Lemon and rosemary roasted chicken wings. Photo / Babiche Martens
Serves 4
16-20 chicken wings, depending on size 2 large lemons 4 bay leaves, preferably fresh 2 Tbs rosemary leaves 1 Tbs black peppercorns 3 cloves garlic 2 Tbs olive oil Flaky sea salt
1 Preheat the oven to 200C. Put the wings into a roasting dish.
2 Zest the lemons and add to the chicken with
the juice. Tuck the remains under the chicken with the bay leaves.
3 Scatter over the rosemary. Put the peppercorns into a mortar and smash. Finely chop the garlic and add.