Limoncello Chicken Wings (Italian Chicken Wings)

Chicken wings are seasoned with fresh lemons, lemon juice, Limoncello liqueur, rosemary and oregano. You're going to flip over this Italian chicken wing recipe.

Course Appetizer Recipes

Cuisine Italian

Prep Time 15

Cook Time 30

Marinate 1

Servings

Calories 435kcal

Author Lea Ann Brown

Ingredients

1 ½ whole lemons quartered and seeded
6 teaspoons Dried Rosemary or 6 Tablespoons fresh rosemary
2 teaspoons Dried oregano
1 Tablespoon Kosher salt
½ teaspoon Crushed Red pepper flakes or ½ teaspoon if you want more heat
½ Cup Limoncello Liqueur
¾ cup Extra virgin olive oil
4-5 pounds Chicken wings a good mix of drumettes and wingettes

Instructions

Place the quartered seeded lemons, limoncello, rosemary, oregano, salt, red pepper flakes and olive oil in a food processor. Blend until smooth, about 1 minute.
In a bowl, fully coat the chicken wings with the marinade and place in the refrigerator for at least 8 hours and up to 24 hours.
To grill: Preheat grill to 400 degrees, then lower to 375. Using tongs, place chicken wings on the hot grates shaking some of the marinade from each wing. Grill about 15 minutes per side, or until internal temperature reaches 165 degrees.
To oven bake: Place wings on sheet pans, preferably sheet pans with grates. The grates allow the wings to be elevated, allowing air to circulate for more even cooking and a crisper wing. Bake at 450 degrees for 15 minutes. Remove pans from oven and using tongs flip the wings over and switch the pans, so that the one on the top rack are now on the lower rack. Cook another 15 minutes or until wings are crispy all over. If needed, move the wings under the broiler to crisp them up.

Nutrition