INGREDIENTS: 

3 1/2 lbs. chicken wings (about 10 wings)

about 3 sprigs of  rosemary

4 garlic cloves

Lawry’s Seasoned Salt (about 1 tbsp.)

olive oil

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Chop enough rosemary to obtain 2 tbsp. Mince garlic. Combine the two and set aside.

Cut off wing tips. Cut a slit in the flap of skin at the joint to make it more pliable. Rub with olive oil, then with rosemary and garlic mixture. Generously sprinkle with seasoned salt.

Place wings on greased baking sheet(s). Do not crowd. After 30 minutes, drain any liquid that might have accumulated. Bake approx. 50 minutes longer or until brown and crisp.

Recipe Notes:

1. I cut the tips off the wings, but this step is entirely optional.
2. For even baking, I bake the first 30 minutes in the middle rack and move baking sheet one rack up the remainder of the baking time.
3. Broil on high for a few minutes for a deeper brown and slightly charred finish on the skin, optional.