Sticky, burnished and best eaten with your fingers, these wings owe their glaze to Hédène’s Acacia Honey & Espelette Pepper, round and sweet at first, then gently warming, brightened with a squeeze of lemon.
Serves 4 · 50 min
Ingredients
- 2 lb (1 kg) chicken wings
- 1 tbsp oil
- Salt and pepper
- 3 tbsp Acacia Honey & Espelette Pepper (Hédène)
- 1 tbsp lemon juice
- Lemon wedges, to serve
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss 2 lb (1 kg) of chicken wings with 1 tbsp of oil, salt and pepper, spread them out and roast for 35 minutes, turning once.
- Mix 3 tbsp of Acacia Honey & Espelette Pepper with 1 tbsp of lemon juice.
- Brush over the wings and roast for 5 to 8 more minutes, until glazed and the internal temperature reaches 165°F (74°C).
- Serve hot with lemon wedges.
The star of this recipe: Acacia Honey & Espelette Pepper, by Hédène.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
