Rosemary Chicken Wings


  • 2 pounds chicken wingettes
  • 2 tablespoons garlic, minced
  • 1 tablespoon rosemary
  • 1 teaspoon Kosher salt
  • 1 (14.5 oz.) can diced tomatoes
  • 3/4 cup California Black Ripe Olives, wedged
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 1/4 teaspoon black pepper, ground


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

Nutritional Analysis Per Serving: Calories 580, Fat 39g, Cholesterol 180mg, Sodium 870mg, Carbohydrate 10g, Protein 43g, Calories from fat 62%