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