Salt & Pepper Wings Recipe

Having spent the last decade working in some of London’s top restaurants, Tom is now on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes.

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Ingredients

For the maple glaze:75g Butter 75g Apple cider vinegar 100g Maple 100g Chicken stock Salt 30ml Hot sauce For the chicken wings: 2kg Chicken wings Rapeseed oil Black pepper Salt

Instructions

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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.

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.

Author Thomas Straker avatar
Thomas Straker

Recipe Contributor

Having spent the last decade working in some of London’s top restaurants, Tom is now on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes.

Learn More