Salt and pepper wings

Salt and pepper wings

By
From
The Frugal Cook
Serves
4-6
Photographer
Mike Cooper

The main pleasure of eating chicken wings is the lovely sticky, finger-licking goo you get if you cook then sufficiently long, a texture and flavour that sometimes gets masked if you cover them with a marinade. If you can have salt and pepper squid I thought, why not salt and pepper wings? It cuts down on the other ingredients you need to use and makes them more child-friendly. A good dish to make when you have the oven on for something else.

Ingredients

Quantity Ingredient
1kg free-range chicken wings, preferably organic
1-2 tablespoons light cooking oil
freshly ground salt
freshly ground pepper

Method

  1. Pre-heat the oven to 180°C. Put the wings in a large roasting tin (or two smaller ones), pour over a little oil and turn the wings so they are lightly coated. Season generously with freshly ground salt and coarsely ground black pepper and roast for 1—1/4 hours, turning the wings two or three times. Remove the wings from the roasting tin, rolling them in the pan juices to pick up any sticky residues and leave until cool enough to handle (about 15-20 minutes). Eat warm or cold (but they are never as good once they have been refrigerated).

Variations

  • You could add a couple of crushed cloves of garlic to the pan half way through the cooking time to flavour the oil. If you do want a more flavoursome marinade brush on a Honey-Soy Marinade.

Leftovers

  • Save the fat from the pan which will have an excellent flavour.

Thirfty tip

  • You could remove the wing tips, if you prefer, and use them for stock.
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