Place the wings in a large zip top bag and set aside. Place the oil, garlic, rosemary, salt and pepper in a jar with a tight-fitting lid. Close and shake to emulsify. Pour over the wings, seal the bag well and refrigerate for 2 hours. Turn the bag halfway through the marinating time to evenly distribute the oil mixture.
Preheat the grill to medium to medium-high. Remove the wings from the refrigerator and allow to come to room temperature. Grill for 15 minutes, turning occasionally. Lightly char and check with an instant-read meat thermometer for doneness. Do not touch the bone. It should register 165 degrees. Rest for 5 minutes before serving warm.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/remember-rosemary/