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These 5-ingredient Rosemary Garlic Wings perfume the kitchen with an intoxicating aroma as they bake. They are easy to make and can easily be doubled...and you will want to!

Rosemary Garlic Wings
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It has been a blustery winter day here in my little corner of the Northeast. It was also garbage day, so when I came home from running errands, there was an obstacle course in the form of garbage barrels strewn in the middle of the street. To my dismay, it consisted entirely of my barrels and those of my friends next door. I was slightly annoyed that all of the others on the street were docked at a respectable distance from the curb. 

Mine and my friends were obviously blown out by the wind. Who knows how long the barrels were out in the road? Luckily, the cars have managed to dodge them. To avoid road kill of the industrial plastic kind, I dashed out to retrieve all of the runaway barrels and brought them to safe haven. Hopefully, my neighborly good deed made up for the momentary ill wish on the other neighbors' trash receptacles. I didn't really want theirs blown into the street, because had the barrels been, I would have felt obligated to work my way up the road to push them all safely to the curb. It was just too DANG cold and windy!!

Rosemary Garlic Wings

Okay, so let's talk about the chicken wings. The post below was publish back in January 2013. I kept the original step-by-step photos but replaced and added images of the finished Rosemary Garlic Wings. I also added recipe notes to the recipe card.

The original post with updates is below. Enjoy the rest of your week everyone!


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!

Rosemary Garlic Wings

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.

rosemary and garlic on cutting board

Combine the two.

rosemary and garlic in a bowl

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

chicken wing on a clear cutting board

Rub the wings with olive oil…

oil pouring on a platter of raw chicken wings

then with the Rosemary Garlic mixture.

a platter of uncooked chicken wings with herbs

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

a platter of uncooked chicken wings with herbs and seasoned salt

Bake and enjoy the aroma.

Rosemary Garlic Wings

Pull up an extra chair or two at the table!


Rosemary Garlic Wings


3 1/2 lbs. chicken wings (about 10 wings)
about 3 sprigs of  rosemary
4 garlic cloves
Lawry’s Seasoned Salt (about 1 tbsp.)
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.

Recipe Notes:

  1. I cut the tips off the wings, but this step is entirely optional.
  2. For even baking, I bake the first 30 minutes in the middle rack and move baking sheet one rack up the remainder of the baking time.
  3. Broil on high for a few minutes for a deeper brown and slightly charred finish on the skin, optional.

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This post first appeared on Food For The Finicky, please read the originial post: here

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