Rosemary Garlic Wings

The origin of this recipe came from the most unlikely of sources.  Any guess?  Okay, let me make it easy for you…it came from Michael Bublé!  The one and only, “Haven’t Met You Yet”, “Crazy Love” Bublé,  the one of only two artists whose Christmas CD I  listen to, the object of my mild obsession Bublé. 

Don’t worry, my husband is well aware of my predilection for the Canadian megastar just as I am of his fancy for a certain blonde actress who stole the scene in a delicatessen in New York City.  It’s all good!

Back to my Bublé (yes, that's how I refer to him).  I watched an interview where he talked about his cooking ability.  He shared a chicken recipe and made it sound so good that I had to try it.  He was not precise with his measurements as this is a perfect recipe to eyeball.  My Bublé (Ooops!  Did I say that again?) uses drummettes and bakes it for an unusually long period of time (2 hours) because he likes them dark and crispy. I don't take mine that far. 

Let me tell you, it is going to make your house smell incredible.  The first time I made the wings, several people invited themselves for dinner as soon as they walked through the door.  The adults were joking, but the children, on the other hand, were serious.  If you want to make your house smell good while feeding your hunger, this is the perfect double duty solution. 

Start by chopping some fresh rosemary and garlic.

Combine the two.

Next, cut off  the wing tips and make a slit in the skin at joints to make them more pliable.

Rub the wings with olive oil…

then with the rosemary garlic mixture.

Generously sprinkle on both sides with seasoned salt, but do a better job than I did in this picture.

Bake and enjoy the aroma.

Pull up an extra chair or two at the table!

Rosemary Garlic Wings:
Adapted from Michael Buble, easily doubled

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

about 3 sprigs of  rosemary

4 garlic cloves

Lawry’s Seasoned Salt

olive oil

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.