Italian Rosemary Chicken Wings are baked to perfection, featuring golden skin and white wine- and olive oil-infused fall-apart meat nestled on a bed of soft and flavorful onions. These juicy wings are the answer to weeknight woes and weekend feasts alike. Round up your crew, whip up a big batch, and escape the ordinary with the taste of Italy, one crispy, rosemary-infused bite at a time!
These wings are inspired by classic Italian flavors and are a staple in our weeknight dinner rotation. Kat's mom has made them for family get-togethers and parties for years! We love them with a yummy veggie like our twice baked mashed potatoes, cheesy polenta, or rice. And the best part? They're incredibly easy to make!
Looking for other tasty chicken wing recipes? Check out our BBQ Chicken Wings, Lemon Pepper Wings, or Furikake Teriyaki Wings.
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Key Ingredients
- Chicken wings - You can use either flats, drumettes, or both depending on your preference.
- Onion - White or yellow onion add a sharp pungent flavor.
- Dry white wine - Dry white win accentuates the other flavors, like onion and rosemary.
- Olive oil - Olive oil is a rich fat to cook the chicken in.
- Rosemary - Rosemary adds an earthy pepperiness.
See recipe card for quantities.
Substitutions/ Variations
- Whole wings - Use flats and drumettes or whole wings. If you use whole wings, make sure to spread the wings so they cook evenly and get crispy.
- Other spices and seasoning - Add seasonings like garlic powder and Italian seasoning or spices like paprika, chili powder, or cayenne pepper.
- Citrus - Add a squeeze of orange or lemon juice for brightness.
How to Make Italian Wings
- Heat oven - Preheat the oven to 375°F.
- Layer ingredients - Add the diced onion to a 9x13 baking dish and spread to make an even layer. Then add a layer of chicken wings or drumettes, then drizzle with dry white wine and olive oil, and top with rosemary, kosher salt, and black pepper.
- Bake - Bake for 2 hours uncovered. Remove from the oven and allow to rest for 5-10 minutes, then use a serving spoon to scoop up the chicken wings and onion mixture onto the plate. Drizzle pan juices on top of the chicken.
Pro tip - Don't overcrowd the pan or the wings won't cook evenly and have a crispy texture on top. If you have a lot of wings, use 2 pans or cook in batches.
Rosemary Wings FAQs
Unlike other spicy Buffalo or sweet BBQ wings, Italian wings have their own uniquely herby and sweet flavor.
We prefer baking the wings because it is healthier, but frying the wings will make them extra crispy.
No, these wings are herby and lightly sweet. If you want to make them spicy, sprinkle some cayenne pepper, chili powder or red pepper flakes.
Use a paper towel to pat the chicken wings dry before seasoning them. The seasoning will stick better and the wings will get extra crispy.
Storage
Store these leftover baked Italian chicken wings in an air-tight container in the refrigerator for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
Cooking Tips
- Use a dry white wine not a sweet white wine. It'll bring out the flavor of the rosemary and chicken without overwhelming the ingredients. Some examples to use are Pinot Grigio, Pinot Gris, and Savignon Blanc.
- Chop the onions the same size so they cook evenly under the chicken. A small chop or dice is a good size so they cook underneath in the juices.
- Keep your wings warm before serving by placing them in the oven and keeping the oven on the warm setting. This will give you time to work on your other side dishes without the wings getting cold.
- Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you have leftover pan juice, make a batch of al dente pasta and toss it in the leftover juices. It's delicious!
Related Recipes
Love this easy Italian chicken recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. You can also check out our other easy appetizer ideas.
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📖 Recipe
Italian Rosemary Chicken Wings
Ingredients
- 1 small white or yellow onion diced
- 2 lbs chicken wings or drumettes
- ½ cup dry white wine
- 2-3 tablespoon olive oil
- 1 tablespoon rosemary minced
- kosher salt
- black pepper
Instructions
- Heat oven - Preheat the oven to 375°F.
- Layer ingredients - Add the diced onion to a 9x13 baking dish and spread to make an even layer. Add a layer of chicken wings or drumettes, then drizzle with dry white wine and olive oil, and top with rosemary, kosher salt, and black pepper.1 small white or yellow onion, 2 lbs chicken wings or drumettes, ½ cup dry white wine, 2-3 tablespoon olive oil, 1 tablespoon rosemary, kosher salt, black pepper
- Bake - Bake for 2 hours uncovered. Remove from the oven and allow to rest for 5-10 minutes, then use a serving spoon to scoop up the chicken wings and onion mixture onto the plate. Drizzle pan juices on top of the chicken.
Video
Notes
- Don't overcrowd the pan so the wings cook evenly and are crispy. If you have a lot of wings, use 2 pans or cook in batches.
- Use a dry white wine not a sweet white wine. It brings out the flavor of the rosemary and chicken without overwhelming the other ingredients. Use a Pinot Grigio, Pinot Gris, or Savignon Blanc.
- Chop the onions the same size so they cook evenly under the chicken. A small chop or dice is a good size.
- Keep your wings warm before serving by placing them in the oven and keeping the oven on the warm setting. This will give you time to work on your side dishes without the wings getting cold.
- Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- Use a meat thermometer to ensure the wings are fully cooked. The internal temperature should reach 165°F (74°C).
- Refrigerate leftover Italian chicken wings in an air-tight container for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
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