Lemony Chicken Wings, Soaring Above the Rest

[elleng]

*But at home the other night, I headed in a Greco-Italian direction. I wanted the wings to be very lemony, so more than a few sliced lemons were involved, as were olive oil, garlic and rosemary, plenty of black pepper and a good pinch of hot crushed red pepper.

The wings, baked on a bed of fingerling potatoes, emerged well bronzed and fragrant. I gave them another splash of lemon juice and a sprinkling of dried oregano.

The lemony wings and potatoes are delicious hot and crisp, but just as good at cool room temperature. It’s definitely finger food, though, whether you serve them indoors or out. So no silverware, please — just napkins.'>>>

https://www.nytimes.com/2018/05/25/dining/chicken-wings-recipe.html?


Recipe
https://cooking.nytimes.com/recipes/1019327-lemony-roasted-chicken-wings

[Cracklin Charlie]

1. Just bought some wings.

Thanks!

[elleng]

2. You're welcome.

Might have done the same, but not planning to shop.

[Retrograde]

3. I'll be making them

for a Memorial day gathering tomorrow!

I'm always on the lookout for recipes that use a lot of lemons - the tree's being hyperactive again.

[elleng]

4. GREAT!

Let us know how it works.

[Retrograde]

5. Pretty good

I made the full recipe since I was feeding 6 people. I used waxy potatoes, which seemed to take forever to cook (yes, the recipe says bake for 80 minutes, and 90 would be more reasonable). I used 3 Meyer lemons of whatever size was on the tree, and cut the wine in half assuming the wings would throw off more fat, which they didn't.

If I made it again I'd either parboil the potatoes, or give the a 30 minute head start on the chicken.

[elleng]

6. Thanks. Yes, I tend to parboil potatoes for similar recipes.

[PennyK]

7. YUM

I'm making this Monday night! It sounds unbelievably delicious.