Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup imported black olives, pitted and minced ½ cup extra-virgin olive oil ¼ cup honey
¼ cup chopped fresh rosemary
6 cloves garlic, minced
2 teaspoons crushed red chile flakes
½ cup pine nuts, toasted and finely chopped 1 teaspoon salt
Cut of the wing tips and save them for making stock. In a bowl, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.