SALT & PEPPER CHICKEN WINGS WITH LEMON CREAM DIPPING SAUCE

By jarren

Ingredients

• Lemon Cream:
• 1 tbsp black peppercorns
• 1/2 tbsp white peppercorns
• 2 tbsp sea salt or less
• 3 lbs chicken wings, separated at the joints
• Peeled 3" celery sticks, for serving
• 1/3 cup sour cream
• 2 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tsp Tabasco
• Salt and freshly ground pepper
• 2 large green onions, thinly sliced

Preparation

Step 1

Preheat the oven to 400F. Coarsely crush the black and white peppercorns in a mortar or use a heavy-bottomed skillet; stir in the salt. Put the chicken wings on a large baking sheet and toss with the pepper and salt. Roast on the top rack of the oven for 1 hour.

In a small bowl, mix the sour cream with the lemon juice, lemon zest and Tabasco; season with salt and pepper. Fold in the scallions and serve.