Winged Victory
Crispy Roasted Chicken Wings with Rosemary, Lemon, and a Warm White Bean Herb Dipping Sauce
1 hour
Serves 4
AppetizerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Italian aperitivo meets game-day snack: these wings are marinated with rosemary, garlic, and lemon, then oven-roasted to crisp perfection. You’ll also master a silky warm white bean dip, a Tuscan trick for making wings feel like a trattoria feast.
Equipment needed
- Immersion blender
- Oven rack for baking sheet
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine the chicken wings, lemon zest and juice, rosemary, 3 cloves of the minced garlic, 1/4 cup olive oil, kosher salt, and black pepper. Toss thoroughly to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- 02Preheat your oven to 425°F. Line a rimmed baking sheet with foil and set a rack on top.
- 03Arrange the marinated wings in a single layer on the rack. Roast for 40 to 45 minutes, flipping halfway through, until deeply golden and crispy.
- 04While the wings roast, make the white bean dip: In a small saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining clove of garlic and cook until fragrant, about 1 minute.
- 05Add the cannellini beans, chicken broth, and crushed red pepper flakes. Stir and simmer for 5 minutes to let the flavors meld.
- 06Remove from heat. Using an immersion blender, puree the mixture until smooth and creamy. Stir in the chopped parsley and season with salt and pepper as needed.
- 07Pile the roasted wings onto a serving platter, scatter with a little extra rosemary and parsley, and serve with the warm white bean dip on the side. Garnish with lemon wedges if desired.
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