Rosemary-Lemon Chicken Wings (From Little Meals, Little, Brown 1993)
Move over, Buffalo; here’s a Tuscan-style recipe for chicken wings bathed in olive oil, rosemary and garlic, resting on a bed of escarole. The marinade makes a quick dressing for the crunchy, bitter greens.
16 chicken wings (about 2 1/2 pounds)
1/2 cup fruity olive oil
1/2 cup lemon juice
3 bay leaves
3 tablespoons whole fresh rosemary leaves
5 cloves garlic, minced
2 teaspoons sea salt
1/2 teaspoon Tabasco sauce
1 head of escarole
8 thin lemon slices
Remove wing tips and discard. Cut chicken wings in half. In a bowl, mix oil, lemon juice, bay leaves, rosemary, garlic, salt, and Tabasco sauce for marinade. Add chicken wings and cover. Refrigerate for 4 to 6 hours or overnight.
Preheat oven to 400 degrees. Remove wings from marinade. Pat dry. Put on baking tray and cook in oven for 25 minutes. Put under broiler for 5 minutes until golden brown.
Heat marinade just until it boils.
Line platter with escarole leaves. Pile chicken pieces in center. Drizzle platter with warm marinade and garnish with lemon slices.