Source: Roasted and Glazed Chicken Wings.
Ingredients
| Amount | Ingredient |
|---|---|
| 1.4kg | Chicken wingscut at the joints, wingtips kept |
| 0.8tbsp | Neutral oil |
| 0.8tbsp | Coarse salt |
| 0.8tsp | Black pepper |
Method
- Put one oven rack in the lowest position and one in the upper-middle position. Heat the oven to 200 °C. Spray a rimmed baking tray with oil and line it with baking paper. Pat the chicken dry with paper towels and put it in a large bowl. Add the oil, salt, and pepper. Toss well.
- Arrange the drumettes along the 2 long sides of the tray. Put the flats in the centre, rounded side down. Tuck the wingtips into any gaps on the tray (discard the wingtips that do not fit). Cover the chicken with a second sheet of baking paper, then gently press a second rimmed baking tray on top to weigh the wings down. Roast on the lower rack for 45 minutes.
- Take the tray out of the oven and turn on the oven grill. Carefully tilt one corner of the tray over a fat separator or a measuring jug and drain off as much liquid as you can; you should have 80 to 120 ml. Remove the top tray and the baking paper. Discard the wingtips (or save them for nibbling). Turn the other pieces over.
- Pour the defatted juices into a small saucepan. Cook over medium heat, swirling the pan now and then, until the juices have reduced to 2 to 3 tbsp, 6 to 8 minutes. Cover to keep warm.
- While the juices reduce, grill the chicken on the upper rack until evenly golden brown, 6 to 8 minutes. Turn the tray halfway through.
- Brush the chicken with the reduced juices, put it on a platter, and serve.