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!
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.
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Notes
Cooking Tips
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).
Storage
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.