Black and white pepper have an intense, delicious heat that, in tandem with coarse salt, makes a crisp, spicy coating for chicken wings.
Fast Hors d'Oeuvres
1 tablespoon black peppercorns
1/2 tablespoon white peppercorns
1/4 cup kosher salt
3 pounds chicken wings, separated at the joints
Peeled 3-inch celery sticks, for serving
How to Make It
Preheat the oven to 450°. Coarsely crush the black and white peppercorns in a mortar or use a heavy-bottomed skillet; stir in the salt. Put the chicken wings on a large baking sheet and toss with the pepper and salt. Roast on the top rack of the oven for 1 hour. Serve with celery sticks and the Lemon Cream.
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