May 22, 2013 by dgarnett2013
Sticky roast chicken wings with lemon, maple syrup and cracked pepper: Nigel Slater in The Observer Food Monthly.
Serves 2. Double or triple the amounts easily for more (as long as you have a big enough roasting dish and oven).
- 12 (about 725g) large free-range chicken wings
- 1 large, juicy lemon
- 5 bay leaves
- 2 tabs maple syrup
- 1 heaped tab black peppercorns
- 2 tabs olive oil
- 2 tsp sea salt flakes
Check the chicken wings for stray feathers – they seem to be more prevalent on the wings than any other part of the bird.
Put the wings into a roasting dish in a single layer, 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.
Drizzle over the maple syrup.
Put the peppercorns in a mortar and bash them so that they crack into small pieces. They should still be nubbly, 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 the sticky, the edges blackened here and there.
Eaten on the last day of the forget-me-knots.