80: Roast chicken wings with lemon and cracked pepper, p138, and 81: Sweet and sticky chicken wings, p323

Two-in-one here - two recipes using chicken wings in the book, so I made both, and roasted the chicken wings (and thighs) in two separate roasting tins. Scrummy, tasty, sticky wings, as promised, but would definitely have benefited from being left to marinate for a few hours as the flavour was mainly on the skin and so the meat underneath was fairly plain - especially the lemony ones, where the lemon was a bit too subtle, we both thought.

Served with mangetout and homemade new potato oven chips.