Looking for an easy main course or appetizer that’s easy to make and packs lots of flavors? Wait until you try this baked whole chicken wings recipe with fresh rosemary, lemon, and garlic!
One of our favorite restaurants in Vermont used to make these delightful baked chicken wings that we would get every time we dined in.
What I love about them, is they are not hot at all and taste super fresh.
They haven’t made them in a few years so I took it upon myself to replicate the recipe at home.
And it is SO GOOD!
Not only is this dish bursting with incredible flavors, but it also incorporates fresh herbs from my garden.
You can make these as an appetizer or a main course for an easy weeknight dinner.
I like to bake them in the oven, but you can totally grill these too.
So if you don’t feel like making a mess in the kitchen, feel free to cook them out on the grill while the weather is still seasonable.
Wait until you try this insanely good baked chicken wings recipe with rosemary, garlic and lemon!
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Growing Rosemary in My Garden
Before we dive into the delectable details of this recipe, let’s chat about one of the key ingredients: rosemary.
I can’t emphasize enough how much joy I get from tending to my herb garden in the potager. It’s incredibly rewarding to step outside and snip a few sprigs of fragrant rosemary for my dishes.
It’s hardy, low-maintenance, and can thrive in various climates. Plus, it adds an aromatic and earthy flavor to so many recipes.
Fresh Herbs for Flavorful Dishes
One of the reasons I adore using fresh herbs like rosemary is the burst of flavor they bring to my cooking.
There’s something magical about plucking herbs from your garden and infusing your dishes with that unmistakable freshness.
It elevates the entire culinary experience and gives your food that extra dimension of taste.
For this recipe, we’ll be taking full advantage of our homegrown rosemary to create a truly memorable dish.
I wish I could say that I grow my own lemons but I don’t. I live in New Jersey gardening zone 6a and lemon trees are not hardy here. True I could grow them as houseplants, but I’m not into it.
However, I am growing my own garlic this year for the first time so eventually, I’ll be able to harvest most of the ingredients for this tasty recipe for whole chicken wings recipe.
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Baked Chicken Wings Recipe FAQs
Do You Have to Trim Wings to Make Chicken Wings
The short of it is, no. You don’t necessarily have to trim chicken wings to make chicken wings, especially if you enjoy the entire wing with its three parts: the drumette, the wingette (flat), and the tip.
Many people like the full-wing experience, and it’s OK to cook and enjoy chicken wings with all their parts intact.
However, trimming whole chicken wings can have some advantages, particularly if you want to serve it as an appetizer.
- Even Cooking: Trimming the wing tips and separating the drumettes from the wingettes can help ensure more even cooking. This is especially useful if you’re deep-frying or baking the wings, as it can lead to a crisper and more evenly cooked result.
- Sauce and Seasoning Absorption: Trimmed wings tend to absorb sauces and seasonings better. If you like your wings well-coated in flavorful sauces, trimming can enhance the flavor distribution.
- Easier Handling: Some people find trimmed wings easier to handle and eat, especially when serving a large batch at gatherings or parties.
- Reduced Waste: Trimming allows you to remove the less meaty wing tips, which are often discarded in many recipes. You can save them to make chicken stock if you prefer to reduce food waste.
How to Trim Whole Chicken Wings
If I make this recipe as a main course, I don’t trim them off and prefer the rustic look. But if I’m making it for an appetizer, I prefer trimming the chicken wings so it’s easier to eat.
Here’s how to do it.
- Whole chicken wings
- Sharp kitchen scissors or a sharp knife
- Prepare Your Workspace: Start by making sure your cutting board and workspace are clean and sanitized.
- Inspect the Wings: Lay out the chicken wings on your cutting board. Each wing has three parts: the drumette, the wingette (also known as the flat or midsection), and the tip.
- Remove the Tips: Remove the wing tips first, which is the pointy, thin part of the wing. It doesn’t contain much meat and can be a bit tough. Locate the joint where the tip meets the wingette. Use your kitchen scissors or knife to cut through this joint. Discard the wing tips or save them to make homemade chicken stock.
- Separate the Drumette and Wingette: Next, you’ll want to separate the drumette from the wingette. Locate the joint between these two parts and cut through this joint. Be careful and use a bit of force if necessary as the joint can be tough.
- Remove Extra Skin and Fat (optional): If you prefer leaner wings, you can trim any excess skin or fat from the drumettes and wingettes.
- Rinse and Use: Give the wings a quick rinse under cold water to remove any bone fragments or loose bits. Pat them dry with paper towels, and they’re ready to use!
How Long Do Baked Whole Chicken Wings Last in the Refrigerator?
Baked chicken wings can last in the refrigerator for approximately 3-4 days when stored properly. To maximize their freshness and safety, follow these storage guidelines:
- Cooling: Allow the baked chicken wings to cool down to room temperature before refrigerating them. Hot food can raise the temperature inside the refrigerator, potentially affecting the safety of other perishable items.
- Storage Container: Place cooled wings in an airtight container or resealable plastic bag that is designed for food storage to prevent odors from transferring to the wings and to maintain their freshness.
- Separation: If you have multiple batches or flavors of chicken wings, use separate containers or seal each batch in individual bags to prevent the mingling of flavors.
- Labeling: Label each container or bag with the date you prepared the wings so you can keep track of their freshness.
- Refrigeration: Store the wings in the refrigerator.
- Use-By Date: Consume the baked chicken wings within 3-4 days to ensure they remain safe to eat.
If you plan to keep baked chicken wings for longer periods, consider freezing them. When reheating refrigerated or frozen wings, make sure they reach an internal temperature of 165°F to ensure they are safe to eat.
Can You Freeze Baked Chicken Wings?
Yes, you can freeze baked chicken wings to extend their shelf life. Freezing is an excellent way to preserve cooked chicken wings for longer periods. Here’s how to do it:
Freezing Baked Chicken Wings
- Cool the Wings: Allow the baked chicken wings to completely cool to room temperature before freezing so it doesn’t affect other frozen items.
- Arrange on a Baking Sheet: Place the cooled wings on a baking sheet lined with parchment paper or a silicone mat. Make sure the wings are not touching each other. This initial freezing on a baking sheet prevents them from sticking together when fully frozen.
- Pre-Freeze: Put the baking sheet with the wings into the freezer and let them pre-freeze for about 1-2 hours or until they are partially frozen. This step ensures they won’t clump together when stored in a freezer bag or container.
- Packaging: Transfer the partially frozen chicken wings into airtight freezer-safe containers or resealable freezer bags. To prevent freezer burn, remove as much air as possible from the bags before sealing.
- Label: Label the containers or bags with the date of freezing to keep track of freshness.
- Store in the Freezer: Place the containers or bags of chicken wings in the freezer.
Frozen baked chicken wings can be safely stored in the freezer for up to 3-4 months without significant loss of quality.
When you’re ready to enjoy them, thaw the wings in the refrigerator overnight and then reheat them in the oven or microwave until they reach an internal temperature of 165°F before serving.
Oven Baked Chicken Wings Recipe with Rosemary, Lemon, and Garlic
What I love most about these rosemary, garlic, and lemon-baked chicken wings is how incredibly easy they are to make.
Whether you’re an experienced cook or a kitchen newbie, you can whip up this dish with ease. Because it’s a crowd-pleaser for casual gatherings or a simple weeknight dinner.
Here’s what you need to make it.
- 2 pounds of whole chicken wings
- 2 tablespoons of fresh rosemary, chopped
- Zest and juice of 1 lemon
- 5 cloves of garlic, minced
- 3 tablespoons of olive oil
- Salt and pepper to taste
- Preheat your oven to 400°F
- In a mixing bowl, combine the chopped rosemary, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper. Then add to a ziplock bag.
- Toss the chicken wings in this flavorful mixture until they are well coated and let it marinate in the fridge for a few hours.
- Place the chicken wings meat side down on a baking sheet lined with parchment paper or aluminum foil.
- Bake in the preheated oven for 15 minutes. Then turn the wings over and bake for another 20 minutes or until an instant-read meat thermometer registers 165 internal temperature. The wings should look cooked and crispy.
- Then broil them for 5 minutes until golden brown.
- Garnish with fresh rosemary and lemon zest for an extra burst of flavor. Serve immediately.
Easy Oven Baked Chicken Wings Recipe with Rosemary, Lemon, and Garlic
- Preheat your oven to 400
- In a mixing bowl, combine the chopped rosemary, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper then add to a ziplock bag.
- Toss the chicken wings in this flavorful mixture until they are well coated and let it marinate in the refrigerator for a few hours.
- Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil with meat side down and bake for 15 minutes.
- Flip chicken wings and bake for another 20 minutes or until an internal temperature in thickest part of the wing registers 165.
- Garnish with fresh rosemary and lemon zest for an extra burst of flavor. Serve immediately.
More About Oven Baked Chicken Wings Recipe
Do you love to make chicken wings too? Do you have a favorite recipe you’d like to share? I would love to know more in the comments below.
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Garden Supplies I Use
I’m often asked about the garden supplies and tools that I use most. From pruners to deer repellents, here are some of my favorites in no particular order.
- I like to use a good-quality, potting soil, garden soil, compost, and perlite when planting. While I make my own compost, you can easily buy it ready-made for use.
- I have used this deer repellent with great success. But now, I’m all about this deer repellent that is systemic instead of topical. This means the plant takes it in as opposed to it just smelling bad.
- Hands down this is my favorite hand-weeding tool. You can use it to get underneath roots and loosen soil, and it cuts down on the weeding time because you work much faster.
- But I also love this long, stand-up weeding tool to really get around roses from afar.
- I use THIS ORGANIC FERTILIZER for roses because the blooms are more prolific and it’s organic.
- And I use this organic fertilizer for my vegetables and herbs in the potager garden.
- You’ll need a sharp set of pruners when working with plants and flowers. I buy a few so I can stash them around.
- I use these garden snips to deadhead and cut flowers from my gardens.
- Where pest and disease problems are concerned, if I need to, I generally use this insecticidal soap or neem oil to help control infestations depending on the issue. When using, only apply when pollinators are less active.
- This is my favorite set-and-forget slow-release fertilizer for houseplants, annuals, and container gardens.
- Whenever I stake my peonies or other plants, I generally use these grow-through garden supports because they work really well and keep the blooms upright.
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Enjoy a beautiful day! xo
Want to learn more about me?
I’m a master gardener who’s been gardening and growing things for over 25 years. With a deep passion for gardening, I enjoy helping others find their inner green thumb with all things plants and flowers, as well as find ways to bring the outdoors inside their homes too.
Get the inside scoop about my background as a master gardener, education, and experience, as well as why I started blogging.