When Wings Rome
Oven-Roasted Calabrian Lemon-Pepper Chicken Wings with Whipped Ricotta Dip
55 minutes
Serves 4
AppetizerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
These wings bring the party to the piazza, tossing crispy chicken in a spicy, tangy Calabrian chile-lemon glaze. Whipped ricotta on the side cools the heat and gives you a reason to double-dip, scientifically speaking, for optimal flavor transfer.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F and set a rack over a rimmed baking sheet. Line the sheet with foil for easier cleanup.
- 02Pat the chicken wings very dry with paper towels, then toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper until evenly coated. Arrange wings in a single layer on the rack.
- 03Roast the wings for 40-45 minutes, flipping halfway, until skins are deep golden and crisp.
- 04While wings roast, combine Calabrian chile paste, lemon zest, lemon juice, grated garlic, 2 tablespoons olive oil, and remaining 1/2 teaspoon black pepper in a large mixing bowl. Set aside.
- 05In a separate bowl, blend ricotta, heavy cream, and 1/4 teaspoon salt with a hand mixer until light, smooth, and fluffy, about 2 minutes. Transfer to a serving bowl and chill until ready to serve.
- 06When the wings are done, transfer immediately to the bowl with the Calabrian lemon-pepper glaze. Toss vigorously until every wing is glossy and coated.
- 07Pile the wings onto a platter, sprinkle with chopped parsley, and serve alongside the whipped ricotta for dipping.
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