Tuscan Chicken Wings

source	Bertucci's Copycat Recipe
categories	poultry, copycat, appetizer
yield	Serves 4
prep time	30 mins
total time	24 hrs

INGREDIENTS

4 lbs chicken drumettes or wings or both

½ cup lemon juice (the juice of 3 Lrg lemons)

¾ cup regular olive oil

4 cloves of garlic, peeled and Smallashed

1 Tbsp dried oregano

4 springs fresh rosemary, stripped and roughly chopped

¾ Tbsp coarse Kosher salt

½ tsp pepper

Juice from hot vinegar peppers

INSTRUCTIONS

1. Place the chicken in a gallon freezer zip lock bag.

2. In a bowl, mix together the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper and pepper juice.

3. Pour the olive oil mixture over the chicken wings.

4. Push as much air out of the zip lock bag as possible and seal.

5. Place the bag flat in a 13 x 9 pan (as a precaution in case it leaks).

6. Place in the refrigerator and marinate for 24 hours turning the bag every so often.

7. The next day, remove the chicken from the refrigerator and allow to sit out for 30 minutes.

8. Meanwhile, place a grill pan on the grill and preheat your grill to as hot as it gets.

9. Drain the excess marinade from the chicken.

10. Place the chicken on the grill and cook for about 8 minutes per side or until the skin is crispy.

NOTES

1- According to the menu these wings are spicy so you may want to add some hot sauce into the marinade mix. 2- bake these at 400 degrees for about 35-45 mins depending on size of wings. 3- when I last made these, I cooked them in the same pan that I just finished cooking Italian sausage in. The sausage drippings added lots of extra flavor.

NUTRITION