12-14 wings (500g) (1 wing = 37 grams)
8 (500g) shallots
3.4 fl oz (100ml) of white wine
3.4 fl oz (100ml) of chicken stock
1/2 a lemon
1/4 cup (50g) of pumpkin seeds
1/4 cup (10g) of marjoram leaves
Knob of Butter
Pinch of Salt
Pinch of Pepper
1. Trim the chicken and cut off the tips, only keeping the meaty part of the wing. Season the wings with salt and place in a hot ovenproof pan to start to crisp up the skin and
start the caramelization.
2. Slice the shallots in half and peel back the first couple of layers of papery skin. Add them to the pan face down, with the chicken wings, seasoning again with salt. Pour in a splash of white wine, reduce slightly and then pour in a good glug of chicken stock. Season with a bit of black pepper.
3. Slip the lemon into the pan at this point, and slide into an oven set to 320°F (160°C) for half an hour to 40 minutes.
4. Meanwhile, toast the pumpkin seeds in a hot pan to bring out their fragrance, and place to one side. Keep the pan on the heat, and make sure that it is hot when you remove everything from the oven.
5. Take the chicken wings, and place them in the pan with a knob of butter, basting until the skin is crispy. Squeeze the lemon into the pan that the shallots and chicken cooked in.
6. Clean the butter off the Chicken with paper towel. Place the chicken and shallots onto the plate, with pumpkin seeds on top, marjoram leaves and generously spoon over with the sauce.