Rosemary Chicken Wings

These baked chicken wings get coated in an unusual glaze that really works: lemonade simmered down with butter, olive oil, shallots, and rosemary until thick and syrupy. The lemonade caramelizes in the hot oven and creates a sticky, sweet-tart coating with fragrant herbal notes.

Reducing the lemonade with the rosemary and shallots before it goes on the wings concentrates the flavor. Raw lemonade on wings would just be watery and slide off. Simmered into a syrup, it clings to the skin and browns into a lacquered finish.

Baking at high heat crisps the skin quickly while the glaze bubbles and caramelizes. The wings come out golden brown with crispy edges and that signature rosemary-lemon perfume.

Chef Tips

• Discard the wing tips. They burn easily and have almost no meat. Save them for stock if you want.
• Coat the wings thoroughly before baking. Every piece should be glistening with sauce.
• Flip the wings halfway through baking if you want even browning on both sides.

Variations

• Add a tablespoon of honey to the sauce for an even stickier, sweeter glaze.
• Use fresh rosemary sprigs instead of dried for a more aromatic, piney flavor.
• Serve with a yogurt-dill dipping sauce to contrast the sweet, herbal wings.