Lemon & Pepper Chicken Wings


This is my version of Sasha’s version of a NIgel Slater recipe.
a pack of chicken wings (about 12)
two unwaxed lemons
1 heaped tbsp black peppercorns
2 tbsp olive oil
2 tsp sea salt flakes

1. Put the chicken wings into a roasting dish (check for stray feathers first).

2. Grate the lemon rind onto the chicken.

3. Halve the lemons and squeeze the juice over the chicken wings.

4. Cut each of the lemon skins into quarters.

5. Either put the peppercorns in a mortar and bash them so they crack into small pieces then add the olive oil or, if you are like me and can’t get on with a mortar put them in a blender but for the shortest possible time. You do not want a powder.
The peppercorns should still be nubbly, rather than finely ground.

6. Add the the olive oil.

7. Pour the pepper & oil mixture over the chicken wings and make sure you’ve covered as much of the chicken pieces as you can.

8. Scatter the salt flakes, without crushing them, over the chicken. At this stage you can leave it for a while to soak up the flavours if you want.

9. Tuck the quartered lemon halves in between the pieces of chicken.

10. Roast at 220ÂșC (or 200 for a fan oven) for about an hour, turning once (if you remember). The chicken should be golden and sticky, the edges blackened here and there.

Nice eaten straight away as nibbles, or cold in a picnic or lunch box.

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