Kosher Status: Poultry
Cooking doesn't have to be difficult or complicated, and it doesn't need to use lots of ingredients to be perfect. The better cook you are, the quicker you learn that. Here's one recipe that proves it.
DRESS IT DOWN:
Salt and Pepper Chicken Wings
Toss 2 pounds chicken wings and/or drumettes in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon each black and white pepper. Place in a single layer on a baking sheet and roast at 450°F for 30 minutes, flipping halfway through. Serve with your favorite dip.
PAIR IT: Barons Edmondet Benjamin de Rothschild Haut-Medoc
A licorice flavor is sometimes detected in French Bordeaux. The anise in this recipe makes this one a great choice.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
Step 2
2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.
Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.
Recipe notes
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