THE WINGS............

As an Euro transplant to US, I never had such an appreciation for chicken wings,
I always used them for stocks, but now, I treat them with more respect :)
Recently, at one of our Eating and Drinking play dates, I made some chicken wings, my way, which were highly appreciated by our friends.
For the best results, I suggest smaller wings (Murray's for example).
Use the chubby piece and the center piece, discard the tip or use it for stocks.
This recipe is based on 2lbs of wings.
First of all you should  add salt and pepper, then cover them and refrigerate'm  for few hours.
While the wings are marinating, you should put together the sauce, mixing the ingredients
into a homogeneous paste.

For a medium hot sauce you need :

1 cup of apricot preserve
1/2 cup of tomato paste
1/4 cup of Harissa or can be substitute with Sriracha
2 tbs of crushed garlic
2 tbs of smoked paprika
1 tbs of Herbes de Provence
sea salt
2 tbs of lemon juice

Prepare a saute pan, then remove the wings from the refrigerator, toss them with half cup of olive oil, saute  them, until the skin become little crisp.
While they're still hot, in a mixing bowl, toss them together with the sauce, allow them few minutes to rest.
Heat up the oven at 400 degrees,
 lay the wings on a non stick sheet pan, and roast them for 20 minutes.
During the last procedure, you can brush them with the remaining sauce from the mixing bowl.
Once the wings are ready, remove them from the tray, put them on a serving platter and let the cool off a bit.
A nice bottle of crisp white will pair well the dish.
We had some delicious Ametzoi Txacolina 2009, bought from some local wine shop.
Enjoy!

Dan