Lemon Pepper Chicken Drumettes

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.