Recipes

• 2.2 lb (1 kg)
  Lilydale^® Split Chicken Wings
• 11/4 cup (65 mL)
  vegetable oil
• Lemony Pepper Sauce:
• 1/3 cup (75 mL)
  butter, melted
• 1 tsp (5 mL)
  cracked black pepper
• 3 tsp (15 mL)
  lemon juice
• 2 tsp (10 mL)
  lemon zest
• 3 tsp (15 mL)
  honey
• 1/2 tsp (2 mL)
  fresh chopped parsley

1. Pre-heat oven to 425°F.
2. Season Lilydale^® Split Chicken Wings with desired amount of salt and pepper. Place wings in a bowl and pour the oil on top of wings. Toss thoroughly to coat wings.
3. Place wings onto a wire rack with a large baking sheet under it. Bake in the oven for 35 minutes until wings are crispy and reach an internal temperature of 165°F.
4. While wings are baking, whisk together the melted butter, cracked black pepper, lemon juice, lemon zest, honey and fresh chopped parsley in a bowl.
5. When wings are finished baking, remove from oven and toss the wings in the Lemony Pepper Sauce.

Lemony Salt and Pepper Wings are great served with your choice of crudities, dips and oven fries.