Home from Lummi Island (two weeks past), we needed a simple meal. Simple and humble and good. It was still warm and beautiful outside but as the sun goes down and light fades from the sky, a crisp chill begins to set in. There is something about going away that leaves a house feeling empty once one returns. I wanted to fill the house with warm cooking smells to let it know we were home. There is just something so comforting about the aroma of roast chicken. So fragrant and inviting, as if the surrounding air could penetrate your skin and fortify you without even taking a bite. On island, I had been wise enough to purchase a bottle of Brookfield Farm raw honey-infused apple cider vinegar that was begging to be opened, tasted and tried. I had organic chicken wings waiting to be cooked. I began thinking of the bread we were served at Willows Inn with a bowl full of chicken pan drippings. As the wings began roasting, I could almost taste those drippings in my mind. Simple and humble and good.

Roasted wings of chicken, ginger, garlic and spinach

6 wings, drumettes separated from the wing (rinsed and pat dry)
1 TB olive oil 1 TB raw honey-infused vinegar
A few pinches sea salt and many grinds of fresh pepper (I use my roasted “seasoning”)
1/2 inch knob of fresh ginger, peeled and cut into dice
4-5 cloves of fresh garlic, peeled, cut into chunks
1/2 fresh lemon
1 large handful, baby spinach, cleaned and spun dry (approximately 2 cups)
Pre-heat oven to 400 degrees

Toss the chicken with the oil, vinegar and seasoning.

Spread out onto a baking sheet and tuck the garlic and ginger in amongst the pieces.

Lightly squeeze the lemon juice over (leave much of the juice in the lemon, un-squeezed, so it will roast along with the chicken and can be squeezed later).

Roast in the oven for approximately 45 minutes. Check in on them at 20 minutes and give them a toss if needed. They should turn a lovely shade of caramel but not burn. When cooked through, sticky, caramel and wafting of delightful aroma, remove from the oven. Drizzle in a little more vinegar if you like and cook a further 5 minutes or not.

Toss a large handful of cleaned baby spinach over the chicken and squeeze the lemon juice over the spinach. Gently, using your clean paws, mix the spinach in with the chicken pieces which will help transfer flavor to the greens and warm them.

Divide amongst two plates and serve right away.

Freshly sliced tomatoes make a nice garnish.

Going our way?
Ginger and Buddy want to take these to Angie at the Novice Gardener for Fiesta Friday; they just need to agree on a direction and find a ride. Maybe one of the co-hosts, Elaine from Foodbod or Julianna from Foodie on Board will give them a lift.