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
Lemon Cream
HOW TO MAKE THIS RECIPE:
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 Lemon Cream.
SUGGESTED PAIRING:
Tame the fiery flavors here with an Italian Pinot Grigio or an inexpensive sparkling wine.
Pepper and Salt Chicken Wings:
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