Lemony Roasted Chicken Wings (Serves 6-8)
This dish takes inspiration from the Mediterranean— a departure from the classic Buffalo approach.
- 900g very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges
- 1,4kg chicken wings, preferably drumettes
- Salt and pepper
- Red pepper flakes, to taste
- 3 tablespoons extra-virgin olive oil
- 6 small lemons, cut into 0.5cm thick half-moon slices
- 6 large rosemary sprigs, leaves stripped
- 8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots
- 1 cup dry white or rosé wine
- Pinch of dried oregano (optional)
- Heat oven to 200 degrees.
- Rinse potatoes with lukewarm water and pat dry.
- Spread chicken wings out on a baking sheet or cutting board in a single layer.
- Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
- Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
- Place potatoes on the bottom of a roasting pan.
- Arrange seasoned wings over potatoes in a single layer.
- Add wine and cover pan tightly with foil.
- Bake, covered, for about 45 minutes, until potatoes are done.
- Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned.
- Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side.
- Sprinkle with dried oregano, and serve hot or at room temperature.
The New York Times