Rosemary Chicken Wings

Rosemary Chicken Wings

Ingredients:
Rosemary leaves
Italian Seasoning (or substitute with Basil and Oregano)
Salt
Pepper
Olive Oil
Thawed Chicken Wings (preferably non frozen)
Pam

1. Remove chicken from its packaging and place the chicken wings on a plate layered with paper towels an hour before preparing. This helps aid getting the excess water and blood off that they sit in inside the original packaging. Place in the refrigerator.

2. Preheat oven to 400 degrees and create a flat layer of chicken wings on a cooking tray covered in foil and sprayed with Pam or other anti-stick compound, use a brush or your hands to apply olive oil liberally to the chicken wings. Don't stack the chicken wings if need be set up another baking try if there is more chicken than one cooking sheet can handle.

3. Sprinkle a layer of salt, pepper, Italian seasoning, and finally a heavier layer of rosemary leaves on the chicken. Turn the chicken over and use your brush or hands to apply another layer of oil liberally to the chicken. Apply another sprinkling of salt, pepper, Italian seasoning, and a heavier layer of rosemary leaves to this side.

4. Using your hands or brush apply a light layer of oil over the spices on the chicken, try not to disturb your spice layer the oil is just to help keep it moist and add some burn protection.

5. Bake your chicken for 30-35 minutes at 400 degrees after this point add another 10 minutes of cook time on broil or 500 degrees.

6. Remove the chicken from the oven and move it onto a plate immediately, this will save the foil from sticking to the meat when it cools. The Pam and excess oil from the cooking process will also aid in keeping the chicken from sticking. The chicken's texture is crispy and the meat will peel right off the bone. The added bonus is the rosemary cooking on the chicken makes the kitchen area smell amazing!