Recipe

Wings à la Provençale

Photo by Abra Bennett

This recipe was entered in the contest for Your Best Chicken Wings
Chef
Abra Bennett's Notes: I serve wings at least once a week, so this contest gave me a great excuse to create some new ways to indulge in one of my favorite foods. Here's one that tastes like a summer afternoon in...
I serve wings at least once a week, so this contest gave me a great excuse to create some new ways to indulge in one of my favorite foods. Here's one that tastes like a summer afternoon in Provence, all you need is a glass of rosé and it's a mini-vacation. If your grocery store has an olive bar that sells prepared tapenade this recipe is as simple as it comes.

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I like to buy Smart Chicken wings, which are organic, and come with the two meaty parts of the wing already separated.
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Preheat oven to 375°. Use convection if you have it, the wings will be crispier. Line a baking sheet with foil and place the wing pieces on the foil, skin side up. Sprinkle the wings with salt and bake for 25 minutes.
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While the wings are baking make the sauce. Melt the butter in a bowl in the microwave, or in a very small saucepan, then add the herbes de Provence and the tapenade. Stir until smooth.
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After 25 minutes, remove the baking sheet from the oven and brush the wings with the sauce. Return to oven for 20 minutes.
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After 20 minutes remove baking sheet from the oven and turn the wing pieces over, using tongs. Brush the remaining sauce on the wings and return to the oven for another 20 minutes.
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Serve with napkins or finger bowls!
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