Here is the last of the wing recipes until the cookbook comes out sometime next year. I adapted this one from my lemony chicken recipe but added a bit of kick; what are wings without a bit of spice?
2 to 3lbs of wings cut into the mini drumstick and the flipper.
6 lemons zested and juiced
1 head of garlic, peeled
1/3 cup of brown sugar
1/4 cup of olive oil
3 tablespoons of water
1 tablespoon of peppercorns
Place the brown sugar and water in a small bowl and stir to dissolve the sugar. Let sit for minutes, then add half the lemon juice.
Place the remaining sauce ingredients into a blender and the contents from the sugar bowl above, and puree until smooth.
Place wings in a large bowl, pour sauce over, toss, and let it sit at room temperature for thirty minutes, tossing the wings a few times during the marinade time.
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper, spray pepper with non-stick spray.
Pour the contents of the bowl onto the prepared baking sheet and spread wings out, giving them room to cook. Place in oven for thirty to forty minutes, turning wings over a few times during the baking. Remove from oven once the wings are beginning to char and let rest for five minutes before serving. I serve with tzatziki to dip in.