weeknight lemon chicken wings

• servings: serves 3 or 4

Ingredients

3 tablespoons (45 grams) unsalted butter, melted

1½ teaspoons smooth Dijon mustard

3 garlic cloves, minced

2 teaspoons (6 grams) kosher salt, plus more to finish 1 teaspoon freshly ground black pepper

2 lemons (1 whole, for zesting. and 1 thinly sliced)

2 pounds (905 grams) chicken wings. cut in half at the joint (wing tips saved for stock). or 1½ pounds (680 grams) wingettes, already jointed and wing-tip-free (sometimes sold as "party wings")

Directions

Heat the oven to 450°F (230°C). Coat a 9-by-13-inch baking sheet with nonstick spray.

Combine the butter, Dijon mustard, garlic, salt, and pep-per. Finely grate the zest of the whole lemon, and add it to the butter mixture.

Add the chicken and lemon slices and toss to coat; then spread them evenly in the prepared pan.

Season with additional salt and pepper, and roast for 35 minutes, flipping the wings and lemon slices once, at the 20-minute mark, and then back to the first side for the last 5 minutes, or until the wings are a deep golden brown and some of the lemon slices look worrisomely dark. (Do not worry. They are not burned.) You can move the pieces around a bit as you flip them if the edge pieces are picking up color much faster than those in the center.

To serve: Slice the zested lemon in half, and squeeze the juice of one half over the tray; cut the second half into wedges for serving. Eat right away.