*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Lemon-Garlic Chicken Wings

2 1/2 lbs chicken wings, separated into
flats and drumettes
2 tsp kosher salt (1 tsp table salt) or to
taste
1 1/2 tsp lemon pepper
2 TBSP olive oil
1 1/2 TBSP flour

Lemon Glaze
1/3 c freshly squeezed lemon juice
(juice from about 2 lemons)
2 TBSP olive oil
2 tsp honey
2 cloves garlic, finely minced (I usually
add 4!)
Pinch of kosher salt
Pepper to taste

1 TBSP chopped fresh parsley

Adjust your oven rack to the middle position. Set your oven to BROIL at 425F. If your oven does not
allow you to specify a temperature for broiling, bake at 425F instead (the results will be different but still
good). Make sure the oven door is closed while the broiler is preheating.

If needed, cut the wings to separate the tip, flat, and drumette sections. Discard the tips or freeze them
for the next time you make chicken stock. My supermarket does not sell chicken wings that are already
cut up for me. Therefore, I have to buy 3 pounds of chicken wings to end up with 2 1/2 pounds of
useable wings since I use the tips for chicken stock later.

While the broiler is heating, add the chicken, salt, lemon pepper, olive oil, and flour to a medium bowl –
tossing very thoroughly after the addition of each ingredient. Insert a rack into a foil-lined sheet pan.
Place the wings on the rack in one layer, leaving at little room between the pieces.

Also while the broiler is heating, mince the garlic with a good pinch of kosher salt. Use the blade of the
knife to really smash and pulverize the garlic – getting it to an almost paste-like consistency. Place the
garlic, lemon juice, olive oil, honey, and some pepper in a good size bowl and whisk to combine. Set
aside. Later, you will be tossing the chicken in this bowl so make sure it is large enough.

Add the chicken to the oven and broil for 20 minutes (with the oven door closed). It's not going to get
very brown but don't worry. After 20 minutes, flip the chicken and broil 20 minutes longer (with the
oven door closed). Remove the wings from the oven and move the oven rack to the second-highest
position. Turn up the heat to full broil (around 500F on many stoves) and close the oven door while you
are getting the wings ready for the next phase.

Whisk the glaze then immediately add the hot wings and toss to coat. Wait about 10 seconds and toss
again. Continue doing this for about 2 minutes or until most of the glaze has been absorbed by the
wings. Using tongs, transfer the chicken back to the rack in the sheet pan. If there is any liquid or garlic
left in the bowl, spoon it on top of the chicken. Place the sheet pan in the oven and broil about 5
minutes WITH THE OVEN DOOR OPEN. You want to get some color on those wings. Flip the wings over
and broil about 5 minutes longer (with the oven door open). Transfer the wings to a serving dish and
top with chopped parsley. Serve piping hot.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Courtesy of: Vince Altum at http://cookingventures.blogspot.com