Salt & Pepper Wings Recipe
Sticky, salty, sweet, finger-licking chicken wings by Thomas Straker cooked in Roccbox are the perfect addition to any meal or celebration. Seasoned with salt and pepper and tossed in a maple glaze, this insanely tasty recipe requires minimal effort and maximum results.
For the maple glaze
75g / 2.64oz Butter
75g / 2.64oz Apple cider vinegar
100g / 3.52oz Maple
100g / 3.52oz Chicken stock
30ml / 1.01fl oz Hot sauce
For the chicken wings:
2kg / 70.54oz Chicken wings
Add the butter, apple cider vinegar, maple, chicken stock, salt and hot sauce to a saucepan and bring to the boil over a hob. Cook until you have a nice thick glaze.
Set your Gozney outdoor oven to the lowest gas mark.
Cut the wings into flats and drums.
Toast the peppercorns in a pan and then crush them in a pestle and mortar.
Toss the wings in oil and season with salt and crushed pepper.
When the wings are browning on top, turn each wing individually and colour the underside, repeat once more.
When the wings are cooked, place in a bowl and toss with the maple glaze.
Having spent the last decade working in some of London’s top restaurants, Tom is now on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes.