Roast Chicken Wings with Lemon and Cracked Pepper

For the past few months I've been completely obsessed with chicken wings.  It's like a never-ending addiction that just won't go away.  Fried chicken wings are delicious, but aren't necessarily great for the waistline so I've taken to roasting them in the oven instead.  I love this simple recipe because the chicken wings get all sticky and caramelized and they are ever so flavorful.  Slightly better for the waistline and every bit as tasty!

Roast Chicken Wings with Lemon and Cracked Pepper

Adapted from Kitchen Diaries

by Nigel Slater

also found on Kitchen Flavours 

12 large chicken wings
1 large, juicy lemon
5 bay leaves
1 heaped tablespoon black peppercorns
2 tablespoons olive oil
salt, to taste

Set the oven at 200C/Gas 6 or 400F.  Put the wings into a roasting dish, halve the lemon and squeeze it over them, then cut up the lemon shells and tuck them, together with the bay leaves, between the chicken pieces.

 

Put the peppercorns in a mortar and bash them so they crack into small pieces. They should still be knubbly, like small pieces of grit rather than finely ground.

 

Mix the peppercorns with the olive oil, then toss with the chicken and lemon. Scatter the salt flakes,without crushing them, over the chicken. Roast for 40-45 minutes, turning once. The chicken should be golden and sticky, the edges blackened here and there. Enough for 2.

 

 

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