迷迭香烤雞翅&棒棒腿 | Rosemary Chicken Wings & Drumettes

烤雞翅和棒棒腿是我很喜歡的雞肉料理，
這個部位的肉好吃，份量又不會太多，
可惜阿屁嫌啃骨頭麻煩，不然我會更常買。

這道烤雞翅的口味偏清淡，
想吃重口味的人可以在醃料裡加醬油哦。

材料

• 雞翅/棒棒腿 – 1 磅
• 檸檬胡椒鹽 – 1 小匙，或適量
• 新鮮或乾燥迷迭香 – 1 小匙，或適量
• 橄欖油 – 2 大匙
• 蜂蜜 – 1~2 大匙
• 新鮮檸檬汁 – 1~2 大匙

步驟

1. 雞肉洗好擦乾，放入袋子裡。
2. 把檸檬胡椒鹽、迷迭香、橄欖油、蜂蜜混合好，加入袋子裡。
3. 袋子封口，稍微搓揉一下，使雞肉能夠被醃料均勻覆蓋。
4. 把袋子放冰箱靜置數小時 (放隔夜也沒關係哦)。
5. 烤箱預熱至 375°F (190°C)。
6. 把雞肉放在烤盤上，再撒上一些檸檬胡椒鹽和迷迭香。
7. 皮的部分朝下，烤 20 分鐘。
8. 翻面，換成皮的部分朝上，再烤個 15 分鐘或直到熟透，就可以吃啦！

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Ingredients

• chicken wings/drumettes – 1 lb
• lemon pepper seasoning – 1 tsp, or to taste
• fresh or dry rosemary – 1 tsp, or to taste
• olive oil – 2 tbsp
• honey – 1~2 tbsp
• fresh lemon juice – 1~2 tbsp

Directions

1. Wash and dry the chicken wings/drumettes, then put them in a plastic bag.
2. Mix the lemon pepper seasoning, rosemary, olive oil and lemon juice, and add the marinade to the bag.
3. Seal the bag and shake or gently rub until the wings/drumettes are fully coated.
4. Leave the bag in the fridge for a couple of hours (or overnight if you want).
5. Preheat the oven to 375°F (190°C).
6. Lay the wings/drumettes on the baking tray and sprinkle with some more lemon pepper and rosemary.
7. Then lay the chicken with the skin side down and bake for 20 minutes.
8. Flip over the wings/drumettes so that the skin side is up, and bake for another 15 minutes or until cooked through. Voila!