I made this recipe from Nigel Slater‘s The Kitchen Diaries just about forever ago and loved the tart, sticky pepperiness of them. The Dinner Companion is not as big a fan of tartness, and so they haven’t been a regular dish around here. But if that’s your thing and you’re a fan of wings, make these pronto.
Chicken wings -12 large
A large juicy lemon
Bay leaves – 5
Black peppercorns – 1 heaped tbsp
Olive oil – 2tbsp
Sea salt flakes – 2tbsp
Set oven at 400 degrees (gas 6 / 200C). Check the chicken wings for the stray feathers – they seem to be more prevalent on the wings than on any other part of the bird. Put the wings into the roasting dish. Halve the lemon and squeeze it over them, then cut 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 forty to forty five minutes , turning once. The chicken should be golden, sticky, the edges blackened here and there. Serves 2.