I’ve told y’all about our Thursday tradition of pizza night…Although it’s all about the pizza, we usually have wings. Just like the pizza, sometimes they’re purchased and sometimes they’re made right here at home. Last night’s wings were the latter…homemade. Full of garlic & rosemary, browned in butter, and baked in a hot oven until crisp. I served these with sriracha and IT WAS ON!
|Add chicken and seasonings + olive oil to a ziploc bag…marinade for at least 2 hours.|
|Brown chicken in butter before transferring to a hot oven|
12 wing pieces(6 whole wings, tips discarded and flats separated from drummette)
***Really, just buy them already cut***
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/4 teaspoon hot paprika
In a small bowl, stir together extra virgin olive oil, garlic, rosemary, onion powder, pepper, salt, and paprika to make a marinade. Place chicken and marinade in a ziploc bag. Manipulate to make sure that marinade is on all chicken pieces. Remove excess air from bag and seal. Refrigerate and allow to marinate for at least 2 hours.
When ready to cook, preheat oven to 425 degrees. Heat butter in a large heavy skillet on medium high, making sure that butter covers the bottom of the skillet in a thin coating. When butter begins to sizzle, add chicken pieces in a single layer, flat sides down. Brown on each side for 2 minutes per side. Transfer chicken to a baking rack set atop a shallow pan(to catch dripping fat), place in the oven and bake for 20 minutes. Enjoy plain or with sriracha.