Pepper and Salt Chicken Wings

INGREDIENTS:

1 tablespoon black peppercorns

1/2 tablespoon white peppercorns

1/4 cup kosher salt

3 pounds chicken wings, separated at the joints

Peeled 3-inch celery sticks, for serving

INSTRUCTIONS:

1. Preheat the oven to 450°. Coarsely crush the black and white peppercorns in a mortar or use a heavy-bottomed skillet; stir in the salt. Put the chicken wings on a large baking sheet and toss with the pepper and salt. Roast on the top rack of the oven for 1 hour. Serve with celery sticks and the Lemon Cream.

SUGGESTED PAIRING:

Tame the fiery flavors here with an Italian Pinot Grigio or an inexpensive sparkling wine.

Lemon Cream:

INGREDIENTS:

1/3 cup sour cream

2 tablespoons fresh lemon juice

1/2 teaspoon finely grated lemon zest

1 teaspoon Tabasco

Salt and freshly ground pepper

2 large scallions, thinly sliced.

INSTRUCTIONS:

In a small bowl, mix the sour cream with the lemon juice, lemon zest and Tabasco; season with salt and pepper. Fold in the scallions and serve.

MAKE AHEAD:

The Lemon Cream can be refrigerated overnight. Add the scallions just before serving.

Pepper and Salt Chicken Wings:

Lemon Cream Dip: