Greek Wings

My family loves chicken wings!  I have two favorite wing recipes, one of which I made last night.  This is a quick fix dinner, but if you have the time, marinate them overnight.  It really does intensify the flavor.  I serve them with my homemade rice pilaf and green beans.  Make sure to spoon the sauce from the wings onto the blanched green beans and rice!

Greek Chicken Wings

3-4 lbs. chicken wings - drumette and wing seperated, tip cut off

5 cloves of garlic minced

1/2 cup good olive oil

1 lemon juiced 

1 tsp. fresh rosemary chopped

1 tsp. oregano

1 tsp. sea salt

1/2 tsp. black pepper

1 tbs. chopped parsley for garnish

2 tbs. crumbled feta cheese - optional

In a bowl, mix the garlic, olive oil, lemon juice, the 2 halves of the lemon you juiced, rosemary, oregano, salt and pepper well.  Put chicken wings in a large sealable plastic bag.  Pour marinade over wings and make sure they are all coated.  Marinate in refrigerator for at least 4 hours, preferably overnight. Preheat oven to 375 degrees.  Put the wings on a baking sheet in a single layer.(use two sheets if you have to.) Take the leftover marinade and heat it on low in a small saucepan while the wings are cooking.  Reserve the two lemon halves.  Roast wings in oven for approximately 45 minutes.  Move the oven rack to one notch up from the center.  Turn the oven to broil and place the wings as well as your reserved lemon halves on the rack to broil..  Keep an eye on them, don't let them burn!  When they are a light brown, take them out and flip. Be sure to flip the lemon as well.  Return to the oven and brown the other side.  Place the wings on a platter, pour any juices from the roasting pan over the wings, as well as the heated marinade.  If you are using feta, sprinkle feta over the hot wings and garnish with parsley and additional lemon slices.   Enjoy!