Rosy Rosemary Wings

2 lb chicken wings [or drummettes] (1 kg)
1 tbsp lemon juice (15 mL)
1-1/2 tsp paprika (7 mL)
1-1/2 tsp crushed dried rosemary (7 mL)
1-1/2 tsp vegetable oil (7 mL)
Salt and pepper

Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.
In shallow glass dish, toss wings with lemon juice, paprika, rosemary and oil.
Cover and marinate in refrigerator for 1 to 8 hours.
Arrange wings on broiler pan.
Broil 4 inches (10 cm) from heat for 10 minutes.
Turn wings over and broil for 5 to 10 minutes longer or until browned and crisp.
Season with salt and pepper to taste.

From: ifood.tv: Wing: Special Wing [archive.org]