1/4cupparsley chopped (reserve 2 tablespoons for garnish)
3tablespoons fresh lemon juice
1teaspoon black pepper
2teaspoons kosher salt
Caramelized Onions and Chopped Parsley for Garnish
2cups yellow onionthinly sliced
2tablespoons canola oil
¼tsp black pepper
Make the Marinade: Place chicken wings in a gallon sized zip top bag. Combine all ingredients, except the wings, in a large bowl and whisk to combine. Pour marinade into bag and toss to coat. Refrigerate for 24 hours, turning once to make sure the wings are evenly coated with marinade.
Make the Caramelized Onions: In a medium sauté pan, heat oil over medium heat. Add onions, salt and pepper. Cook over medium/medium-low heat for 30 minutes, or until onions are deep golden brown. Set aside to cool Make the Wings: Preheat oven to 500°F. Remove wings from marinade and place in a single layer on a baking sheet. Bake for 12 minutes, flip over and return to oven for an additional 10 minutes. Remove from oven, top with caramelized onions and a sprinkle of chopped parsley.