Not Buffalo Chicken Wings

The best chicken wings south of Buffalo! My family loves these and eats them hot or cold.


40 wings


40 chicken wings ¾ c red wine vinegar ¾ teaspoon crushed rosemary ¼ teaspoon garlic powder ½ teaspoon salt ½ teaspoon pepper ⅓ c oil

Nutritional information

No nutrition information available


Combine red wine and crushed rosemary - set on the side. Remove excess fat/skin from wings, scissors work fine. If wings have tips, removing them is optional. Place wings in a long baking pan (lined broiler or disposable foil pan). Sprinkle wings with garlic powder, salt, and pepper - all amounts are to taste. Then drizzle oil over the wings. Cook at 375* for 50 minutes. Drain most but not all the juices from pan. Drizzle vinegar/rosemary mixture over the top of the chicken and return to oven for ~15 minutes. Then remove from oven and turn wings (so underside is up), sprinkle a little garlic powder, pepper and some rosemary. Splash with red wine vinegar and return to oven for 5 - 10 minutes.