Garlic Herb Chicken Wings
If you're willing to brave the cold, these wings are really best done on the grill. The skin to meat ratio on the whole wing is what makes them so good, and the grill takes full advantage of that.
1/4 cup chopped fresh oregano *
1/4 cup chopped fresh rosemary *
1/4 cup Glasses & Grapes Fresh Garlic EVOO
Sea salt, freshly ground pepper
2 pounds whole chicken wings
Combine oregano, rosemary, and EVOO in a large resealable plastic bag; Pat chicken wings dry with paper towel, season with salt and pepper and add to large ziplock bag, seal bag, and turn to coat. Chill at least 1 hour or overnight.
Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
* Reduce herbs to 2 tbsp if using dried herbs.