Lemony Roasted Chicken Wings
These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.
- Serves: 6 persons
- 2pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)
- 3pounds chicken wings, preferably drumettes
- Salt and pepper
- Red pepper flakes, to taste
- 3tablespoons extra-virgin olive oil
- 6small lemons, cut into 1/4-inch thick half-moon slices
- 6large rosemary sprigs, leaves stripped
- 8garlic cloves, minced, or 1/2 cup chopped green garlic shoots
- 1cup dry white or rosé wine
- Pinch of dried oregano (optional)
Step 1Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
Step 2Spread 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.
Step 3Transfer 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.
Step 4Place 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.
Step 5Bake, 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.