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50 Great Appetizers
by Pamela Sheldon Johns
Use a grilling basket to easily turn the chicken wings from one side to the other.
Serves 8



• 2 teaspoons grated lemon zest
• 1/2 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh mint
• Freshly ground pepper
• 24 chicken wings


• Combine the lemon zest and juice, olive oil, salt, herbs, and pepper to taste in a large bowl and whisk to blend. Add the chicken wings and toss to coat. Cover and marinate at room temperature for 1 hour, or refrigerate for at least 2 hours or as long as overnight. Return to room temperature if refrigerated.

• Preheat a grill or broiler. Drain the chicken wings, discarding the marinade. Grill, turning occasionally, until golden brown, 6 to 8 minutes. Arrange on a platter and serve warm.


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