A Rao'sed Chicken Wings
There's a restaurant in NYC called Rao's that serves a famous chicken dish with an addictive lemon/garlic/olive oil sauce. My dad and his wife have been making it for years with whole chickens and got us hooked (the title pun is theirs—Rao rhymes with cow—get it?). So it's not much of a leap to make it with chicken wings. I use drummies to save time, but you can certainly use whole wings and split them yourself. Tangy, tender and garlicky, they disappear quickly.
A Rao'sed Chicken WingsServes 4
4 pounds chicken drummies or split wings, loose fat flaps removed
3/4 cup fresh lemon juice (from approx. 4-5 lemons) .
1 cup olive oil
1/4 cup red wine vinegar
1/3 cup minced garlic, about 8 large cloves
4 teaspoons dried oregano
1 teaspoon kosher salt
Pinch of red pepper flakes
1. Put split chicken wings or drummies into a deep dish or large plastic bag.
2. Combine all sauce ingredients in a bowl or large glass measuring cup.
3. Pour sauce over chicken and toss to distribute. Marinate in the refrigerator for a few hours.
4. Preheat oven to 400º convection, 425º regular. Dump wings and marinade into a shallow pan big enough so they fit in one layer. Bake wings for about 50 minutes, turning once or twice, until sauce has nearly evaporated and the wings are nicely browned. Serve with a sprinkling of parmesan cheese, if desired.