Friday, December 23, 2011

Roasted Chicken Wings

If you're trying to feed a crowd without breaking a sweat, chicken wings are one of the hands-down, easiest ways to do so. You can go to the supermarket, buy them by the bagful for a pittance, marinate them in a simple combination of Dijon, lemon juice, oil, and tarragon for as long as it takes to heat your oven, throw them in and forget about them (albeit with a timer on). And your reward for such ease? A serving platter full of meaty, sticky wings with papery crisp skin and just the right amount of spicy, lemony kick. It's a slightly more sophisticated take on Buffalo wings, and one that everyone will love. Talk about a holiday crowd pleaser. xo

Roasted Chicken Wings
From Canal House Cooking, Volume No. 6, by Melissa Hamilton and Christopher Hirsheimer
4 pounds (about 20) chicken wings, tips trimmed
Juice of 2 lemons
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons tarragon leaves, dried or fresh
Salt and pepper 

Put the chicken wings, lemon juice, olive oil, mustard, tarragon, and salt and pepper to taste into a large bowl and rub the wings all over with the marinade. The wings can marinate at room temperature while the oven preheats, but if you want to marinate them longer (overnight is fine), cover the bowl with plastic wrap and refrigerate.

Preheat the oven to 375 degrees. Spread the wings out on a roasting pan in a single layer, skin side up, drizzling any of the remaining marinade over them. Roast the wings until they are well browned and the skin papery crisp, about 1 hour. The pan juices and marinade will have caramelized and some of the wings will need to be pried off the pan. Eat wings hot or at room temperature with your fingers.