Chicken wings are good value (even organic ones) and great for informal eating with your fingers, but use a whole jointed chicken if you prefer. Dress up the simple flavours by adding spices such as chopped chilli, cumin seed, or a dollop of harissa, and scatter the dish with lots of fresh herbs.
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16 organic or free-range chicken wings, tips removed
1½ tsp sea salt
4fl oz/125ml lemon juice
5 garlic cloves, crushed
Plenty of coarsely ground black pepper
2 tbsp extra virgin olive oil
2 lemons cut into wedges to serve
Pre-heat oven to 200C/400F/gas mark 6.
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16 organic or free-range chicken wings, tips removed
1½ tsp sea salt
4fl oz/125ml lemon juice
5 garlic cloves, crushed
Plenty of coarsely ground black pepper
2 tbsp extra virgin olive oil
2 lemons cut into wedges to serve
Pre-heat oven to 200C/400F/gas mark 6.
Place chicken wings in a baking dish, sprinkle with the salt then roast for 30 minutes.
Pour over the lemon juice, garlic, plenty of black pepper and olive oil and stir until well coated.
Cook for another 20 minutes until golden brown and a little crispy.
Pour over the lemon juice, garlic, plenty of black pepper and olive oil and stir until well coated.
Cook for another 20 minutes until golden brown and a little crispy.
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