Inspired by Jean-Baptiste Depons
Marinate your chicken wings overnight if you can, or at least for a few hours, in equal parts light soy sauce, balsamic or sherry vinegar and olive oil, just enough to coat the chicken. I like to include a few drops of sesame oil too. Add a good squirt of lime juice to lighten things up. Remove, pat dry and bake in a preheated oven (180°C/Gas 4) for about 45 minutes or until no blood is apparent when the thickest part of the wing is pierced with a knife. Sprinkle with whole salt and black pepper and serve hot or cold.
> Serve with a glass of Sauternes or Barsac.
Janet Wynne Evans