Recipe: Lemon and rosemary roasted chicken wings

Serves 4

16-20 chicken wings, depending on size
2 large lemons
4 bay leaves, preferably fresh
2 Tbs rosemary leaves
1 Tbs black peppercorns
3 cloves garlic
2 Tbs olive oil
Flaky sea salt

1 Preheat the oven to 200C. Put the wings into a roasting dish.

2 Zest the lemons and add to the chicken with the juice. Tuck the remains under the chicken with the bay leaves.

3 Scatter over the rosemary. Put the peppercorns into a mortar and smash. Finely chop the garlic and add.

4 Add the olive oil and salt. Use your hands to gently massage all the ingredients into the chicken then roast for approximately 40 minutes or until the pieces are golden and sticky.