Rosemary Chicken Wings

A little rosemary, a little garlic, little pepper, a little coconut oil, and voila!  The kids eat this up…and it is super easy!

Great for entertaining or just a quick family dinner. Serve with a salad, corn, anything you want!

Ingredients

• 1 1/2 – 2 pounds chicken wings, cut apart at joints (in Bermuda there is a new product at Lindo’s, just can’t remember right now! 🙁 
• 10 sprigs rosemary (or rosemary seasoning, spices) – I like fresh
• 2-3 cloves of garlic (finely, finley chopped or minced)
• 1 tablespoon coconut oil, or as needed
• 1 tablespoon pepper, or to taste
• 1 teaspoon seasoned salt, or to taste
• 1 large zip lock bag / or Bag to mix items

Directions

1. Preheat oven to 350 degrees F (175 degrees C).  Place all ingredients in a zip lock or plastic bag and shake.  Arrange the chicken wings on a broiler-proof baking sheet, making sure the chicken pieces are not touching. 
2. Bake in the preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 35 to 45 minutes, turning the wings once about halfway through the cooking time. An instant-read thermometer inserted into the thickest part of a wing should read at least 160 degrees F (70 degrees C).  I do my best to get a little crisp on the skin.

Simple!