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