Rosy Rosemary Wings
|Chicken wings||2 Pound|
|Lemon juice||1 Tablespoon|
|Crushed dried rosemary||1⁄2 Teaspoon|
|Vegetable oil||1⁄2 Teaspoon|
Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.
In shallow glass dish, toss wings with lemon juice, paprika, rosemary and oil.
Cover and marinate in refrigerator for 1 to 8 hours.
Arrange wings on broiler pan.
Broil 4 inches (10 cm) from heat for 10 minutes.
Turn wings over and broil for 5 to 10 minutes longer or until browned and crisp.
Season with salt and pepper to taste.