Wings
2 1/2 pounds chicken wings approximately 2 dozen
3 tablespoons extra virgin olive oil
6 cloves garlic smashed
1 tablespoon dried rosemary
1/4 cup parsley chopped
3 tablespoons fresh lemon juice
1 teaspoon black pepper
2 teaspoons kosher salt
Caramelized Onion and Chopped Parsley Garnish
2 tablespoons canola oil
2 cups thinly sliced yellow onion
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley
Place the chicken wings in a gallon-sized zip-top bag.
Combine the rest of the ingredients for the wings in a large bowl and whisk to combine. Pour the marinade over the wings in the zip-top bag and toss to coat.
Refrigerate for 24 hours, turning once to make sure the wings are evenly coated.
To make the caramelized onions, heat the oil in a medium saucepan over medium heat. Add the onions, salt, and pepper. Cook over medium-low heat for 30 minutes, or until the onions are a deep golden brown. Set aside to cool.
Preheat the oven to 500°F.
Remove the wings from marinade and place them in a single layer on a baking sheet. Bake for 12 minutes. Flip over and return to the oven for an additional 10 minutes. Remove from the oven and top with caramelized onions and a sprinkle of chopped parsley.