Fennel Dusted Chicken Wings

These baked wings are sophis enough to justify eating them beyond game day, but I suggest you make them for Sunday night anyway.

Fennel Dusted Chicken Wings

Fennel Dusted Chicken Wings

3.5 lbs chicken wings 

Marinade:

1/3 cup apple cider vinegar

½ cup Dijon mustard

Crust:

2 tsp fennel seeds

1 TB finely grated lemon rind

2 TB light brown sugar

2 garlic cloves 

1 TB sea salt flakes

Handful of finely chopped flat leaf parsley

½ tsp chili flakes 

Whisk together the vinegar and mustard. Using a pastry brush or your fingers coat the chicken wings in the marinade and put in a Ziploc to marinate for 30 min or up to 24 hours. 

Preheat the oven to 400. Using a mortar and pestle lightly crush the fennel seeds. Mix together remaining crust ingredients. Arrange chicken wings on a roasting rack with space between each. This is important because it allows the air to circulate under and around the wings and results in crispy wings. Sprinkle wings liberally with the crust. Bake for 45 mins or until golden brown.  Serve with an ice cold beer in a La-Z Boy in front of Sunday Ticket.