Lemon Rosemary Garlic Barbecue Chicken Wings
One of the things we love to do in the summer is grill! Nick bought a Pit Barrel cooker a few years ago, and all summer long, we get to enjoy BBQ ribs, Smoked Tritips, and grilled chicken. He’s even smoked meats on his Pit Barrel. Recently we made lemon rosemary garlic barbecue chicken wings, and they were so yummy!
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These Rosemary Lemon Garlic Chicken wings are a nice summer night recipe when you are craving chicken wings without using heavy barbecue sauce.
This recipe is easy to prep in the morning, let marinate in the fridge all day, and then grill up for dinner. It’s also easy to adjust if you like the flavor of more garlic and less lemon, or adding in more rosemary for a stronger flavor.
If you don’t have a grill, these can also be baked in the oven on a sheet pan at 375 F degrees (and until the thermometer reaches and internal temperature of 185 F.Turn wings half way through cooking.).
Ingredients  make rosemary lemon garlic barbecue chicken wings
2 lbs of chicken wings (keep in fridge until marinade is ready and then back in the fridge until ready to cook.)
The juice of 3- 4 large lemons or approx. ¾ – 1 cup of fresh squeezed lemon juice
3-4 cloves of fresh garlic minced
3-4Â springs of fresh Rosemary
1 tsp salt and pepper to taste
1/4 cup olive oil in a large measuring cup
Plastic seal-able bag
Gather ingredients, and squeeze lemon halves into the olive oil. It helps to place a small strainer over the olive oil to catch any seeds. Double or triple the amount of lemons if you like a stronger citrus flavor.
Chop rosemary and mince garlic cloves finely then put into olive oil. Pour the mixture into a non-reactive pan and heat on low, until the mixture is warmed through stirring occasionally. Don’t let it boil. Heating the oil helps release the flavors into the oil and you should start to smell the aroma of the garlic and rosemary. Remove from heat and let the marinade sit until cool. Once cooled, pour the marinade over the chicken wings into a plastic bag, and let the marinade and chicken rest for a few hours in the refrigerator until you’re ready to cook them. Always follow safe procedures for handling of raw chicken.
Remove the wings from the marinade, place on a wire rack and let it the excess oil drip off before cooking. Discard the bag and any left over marinade, don’t reuse it. If you want to baste your chicken while cooking, make fresh marinade in a clean container to use. Cook your wings until the internal temperature is 185 degrees Fahrenheit or greater and juices run clear. We cooked ours on our Pit Barrel cooker which we love. We have an Electrolight torch which makes it so easy to light!
We loved how the lemon rosemary garlic barbecue chicken wings turned out,they are so good the next day on a salad too!
I have a few other of our favorite recipes below that are great for sides and desserts to go with the chicken!
Pickled beets are always a favorite around our house all year round, but when we can make them ourselves from our own garden, they are even better. You can find that recipe here.
We love this fast and easy cold pasta salad filled with garden goodies. This is great as a main dish too for a simple meal.
Homemade bakes beans are always a treat, and we also love fried green tomatoes as a side dish (it’s also a great way to use up those unripe tomatoes at the end of the summer!).
And for desert to go with your lemon rosemary garlic barbecue chicken wings, you can always make a rustic cherry tart, or an apple crumble, and don’t forget about everyone’s favorite…S’mores!
Even though summer is slowly drawing to a close, I like to hold onto that summertime feel as long as we can. We try to grill until it gets too cold to stand outside!
