Oven-Fried Rosemary & Garlic Chicken Wings

Rosemary is a powerful herb. And if there is too much of it, it can be overwhelming. But when used in the right amount, it's absolutely delicious and makes the dish even better. There was a deli in my hometown, that made the best rosemary chicken wings, using whole rosemary leaves. There were so many rosemary leaves among the coating of the chicken, I don't even know how they weren't overwhelming but it was a perfect union of juicy chicken and earthy rosemary, that made the taste buds happy! That deli has been unfortunately closed for many many years. And I wish I could say this is the recipe, but in their own right, these are so good! And if you are a rosemary and garlic lover, you won't be disappointed. Serve with the garlic aioli on the side, to compliment the chicken. Serve 4 for dinner or more as an appetizer. Enjoy!

For the chicken wings, you will need:

• 2 pounds chicken wings
• flour for dredging
• 2 eggs, beaten
• heaping 1/2 cup plain bread crumbs
• 1/2 heaping teaspoon minced fresh rosemary, plus for garnishing
• 3/4 teaspoon Vegeta or any all-purpose seasoning you like
• 1/4 teaspoon garlic powder
• 1/4 sweet paprika
• fresh ground pepper
• cooking spray

For the garlic aioli, you will need:

• 1 egg yolk
• 1/4 cup mayonnaise
• 1 small garlic clove
• sea salt
• 1 oz. olive oil
• 1 tablespoon light cream

Combine the bread crumbs, rosemary, Vegeta, garlic powder, paprika and fresh ground pepper. Adjust the seasoning, as needed. Set up your breading station, having a plate for each of the flour, eggs and breadcrumbs. Dredge your wings in the flour, then the eggs and lastly the bread crumbs. Generously spray the bottom of a heavy bottomed 13x9 baking dish with cooking spray and place your wings into the pan, in a single layer. Bake your wings in a 350 degree pre-heated oven for 20 minutes. Carefully remove the pan from the oven and again, generously spray the top of the wings with cooking spray. Flip the wings over, so they brown on the other side. Bake for 20 more minutes. While the wings bake, you can make your aioli. Smash and mince your clove of garlic with a little sea salt until it forms a paste and set aside. In a small bowl, slowly whisk your olive oil into the egg yolk until well emulsified. Add the garlic paste in, until well blended, followed by the mayonnaise and cream. Adjust the seasonings to your liking. Garnish the wings and aioli with extra rosemary sprinkled over them, if you like.