Categories: Chicken

Ingredients

• 1 tbsp. black peppercorns
• 2 lemons
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tbsp. olive oil
• 2 1/2 to 3 lbs. chicken wings

Directions

1. Preheat the oven to 425.

2. Pour the peppercorns onto a cutting board. Using the back of a small skillet’s round edge, firmly press down to crack them. Add to a large bowl.

3. Grate the zest from the lemons and add to the bowl along with the paprika, salt and oil.

4. Pat the chicken dry with paper towels. Add to the bowl and toss to coat in the spices.

5. Transfer the chicken to a rimmed sheet pan and arrange in a single layer. Cut the zested lemon in half and place, cut side down, among the chicken.

6. Roast until the chicken is cooked through and no longer pink and the skin is golden brown and crisp, 30-40 minutes. Squeeze the roasted lemons over the chicken.

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