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.

Ingredients

Step 1

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.

Step 2

Set your Gozney outdoor oven to the lowest gas mark.

Step 3

Cut the wings into flats and drums.

Step 4

Toast the peppercorns in a pan and then crush them in a pestle and mortar.

Step 5

Toss the wings in oil and season with salt and crushed pepper.

Step 6

Place the wings on a baking tray well-spaced out and bake them in the Gozney Roccbox or Dome until light golden on the top side, turning the pan as required.

Step 7

When the wings are browning on top, turn each wing individually and colour the underside, repeat once more.

Step 8

When the wings are cooked, place in a bowl and toss with the maple glaze.