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Rosemary Chicken Wings

Rosemary Chicken Wings

Roasted chicken wings are served with an olive and tomato dipping sauce.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 lbs. chicken wingettes
  • 2 tbsp. minced garlic
  • 1 tbsp. chopped rosemary
  • 1 Tsp. Kosher Salt
  • 1 (14.5 oz.) candiced tomatoes
  • 3/4 cup California Ripe Olives, wedged
  • 1 1/2 wine vinegar
  • 1 1/2 tbsp.brown sugar
  • 1/4 tsp.ground black pepper


1 Toss chicken with 1 tablespoon of garlic, 2 teaspoons of rosemary and 1/2 teaspoon of salt in a large mixing bowl.
2 Spread onto a baking sheet in an even layer and roast in a 425°F oven for 50-60 minutes until very crisp.
3 While chicken is cooking, heat tomatoes, California Ripe Olives, vinegar, brown sugar, pepper and remaining salt, garlic and rosemary in a medium sized saucepan.
4 Bring to a boil, then turn heat down to simmer.
5 Cook covered, stirring occasionally for 30 minutes. Remove from heat and serve with cooked chicken wings

Source: California Olive

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