Lemon Pepper Chicken Drumettes
"I'm reading a book about salt and pepper. Along with history, there are some recipes, too. This one spoke to me! I don't have a seasoned clay baking dish, but I'd use it if I did!! I included refrigeration time in the prep time."
Ingredients
Nutritional
- Serving Size: 1 (143.9 g)
- Calories 175.8
- Total Fat - 9.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 272.2 mg
- Sodium - 1823.2 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 1 g
- Sugars - 0.5 g
- Protein - 20.4 g
- Calcium - 26.8 mg
- Iron - 3.2 mg
- Vitamin C - 13.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To make drumettes, cut the chicken wings at each joint. Use the two larger pieces for this recipe and reserve the wing tips for making stock.
Step 2
Put the drumettes in a large bowl and toss with the tablespoon of salt and pepper (and the oregano, if using). Add the lemon juice and toss again; cover and refrigerate for at least an hour and as long as four hours.
Step 3
To finish, remove the drumettes from the refrigerator. Arrange the lemon slices, overlapping them slightly, over the surface of a seasoned clay baking dish or glass baking dish just large enough to hold the wings in a single layer.
Step 4
Arrange the drumettes in a single layer on top of the lemons and add any juices that have collected in the bowl.
Step 5
Put the dish in a cold oven, set the heat to 375 degrees and bake until tender and lightly browned, about 30 minutes.
Step 6
Serve directly from the clay dish or transfer from a glass baking dish to a serving platter, sprinkle with a little fleur de sel or sel gris and serve immediately.
Tips
No special items needed.