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Master Raymond’s Frogs Legs – Chicken Wings Provençal S2E3

Master Raymond’s Frogs Legs – Chicken Wings Provençal S2E3

Dragonfly in Amber, Outlander on Starz

For Master Raymond resembled nothing so, much as a large, genial frog. A touch over four feet tall, barrel-chested and bandy-legged, he had the thick, clammy skin of a swamp dweller, and slightly bulbous, friendly black eyes. Aside from the minor fact that he wasn’t green, all he lacked was warts.

“Madonna!” he said, beaming expansively. “What may I have the pleasure of doing for you?” He lacked teeth altogether, enhancing the froggy impression still more, and I stared at him in fascination.

“Madonna?” he said, peering up at me questioningly.

Snapped abruptly to a realization of how rudely I had been staring, I blushed and said without thinking, “I was just wondering whether you’d ever been kissed by a beautiful young girl.” I went still redder as he shouted with laughter. With a broad grin, he said “Many times, madonna. But alas, it does not help. As you see. Ribbit.”

Diana Gabaldon, Dragonfly in Amber (Chapter 8 – Unlaid Ghosts and Crocodiles)

Master Raymond
photo from Starz

Inspired casting that had this Outlander smiling like a loon for every second of Master Raymond’s first appearance in episode 2! Master Raymond has been my favourite minor character since my first reading of Outlander over a dozen years ago, and I can’t wait to see more from the great Dominique Pinon.

Consider my passion for Master Grenouille if you think this recipe is a bit of a stretch – I expect it will require an amphibian-sized leap of faith from some – I attempted to find some frogs’ legs so I could do THE REAL THING, but, alas, I came up legless.

I doubt many of you will mourn the lack of legs, and I’m pretty sure most will agree that a big plate of chicken wings is tasty fodder for TV viewing. I’ve taken a classic receipt for frogs’ legs from Provence using butter, garlic, lemon, and parsley, and morphed it into an easy, and spectacularly delicious, wing recipe.

No dip required.

Chicken Wings Provençal

(Click on the title below for a printable version of the recipe.)

Master Raymond’s Frogs Legs – Chicken Wings Provençal

Garlicky, crisp-roasted wings tossed in lemon juice just before serving.

Serves 3 or 4


  • 2 pounds chicken wings, split
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons butter
  • 2 cloves garlic, grated or minced
  • 1 teaspoon mustard powder
  • ½ teaspoon red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley


Move a rack to the upper- middle position and heat the oven to 425℉.

In a large bowl, toss the wings with the salt and pepper and set aside for 30 minutes.

In a small saucepan, melt the butter and stir in the garlic, mustard powder, and red pepper flakes. Pour over the seasoned chicken and toss to combine. Arrange the wings in a parchment lined metal baking tray that is just large enough to fit them all.

Roast until golden on all sides, about 45 minutes, turning once or twice.

Pour the wings and any butter into a large bowl and toss with the lemon juice and parsley. Serve immediately with a crisp glass of white, or your favourite beverage.



  1. Kate McDermott
    April 18, 2016 at 10:48 am

    I’m not sure if I can find frogs legs at my local market so thank you for the option of chicken wings. I will make these for lunch today!

  2. Erinyes
    April 18, 2016 at 10:56 am

    These sound yumm! Would they work on the bar-b-q? (one of those ceramic egg shaped do-dads that are great for both low and slow or high and fast!)

    • Theresa
      April 18, 2016 at 11:20 am

      Erin — they’re insanely delicious! These need to be cooked in a pan, otherwise the butter will drip through the BBQ grates. You could certainly do them in a pan on the BBQ…

  3. ms.yoshimi
    April 18, 2016 at 12:14 pm

    Oh yummy thanks so much! Will make this for my next women’s pot luck!

  4. Bullrem
    April 18, 2016 at 12:19 pm

    I have some wings in the freezer just buzzing around in there craving to be used in this recipe. They cannot wait to get the flock out of there…. Haa haa

  5. Betsy Eyrich
    April 18, 2016 at 12:53 pm

    They sound delicious, but I’m wondering – is there garlic in the recipe?

    • Theresa
      April 18, 2016 at 1:54 pm

      I missed it in the ingredients, didn’t I? Oops. Fixing now. LOL

    • Theresa
      April 18, 2016 at 1:57 pm

      Thanks Betsy! I can’t believe I left it out of the recipe completely. Bad Chef! 🙂

  6. Sue Gaebler
    April 18, 2016 at 2:16 pm

    You might explain what you mean by split (the chicken wings) There might be some new or inexperienced cooks. I love that you usually give such good directions on preparation. Can’t wait until your cookbook arrives. This is going to be what I bring to the Father’s day lunch at my DIL’s. Of course I’ll have to try it out several time before then. 🙂

    • Theresa
      April 18, 2016 at 2:42 pm

      As you say, my directions are generally pretty clear. And while I like to give lots of information, I’ve found over the last 5 years of doing this that there is a line where it becomes overkill. I trust everyone to use Google when necessary. Enjoy the wings!

  7. Robin
    April 19, 2016 at 4:06 pm

    Love this recipe and the character. He was cast perfectly. I think I’ll make them to eat when we are watching this weeks episode. Thanks for the inspirational recipe.
    I m going to try to find real frog legs. I’ll let you know how it turns out.

  8. Katherine
    April 19, 2016 at 5:45 pm

    Please, please tell me that you are doing a book tour! I think I need your John Hancock on my cookbook. Had it pre-ordered since the day you announced it available on Amazon. Northwest Missouri is charming…

    • Theresa
      April 20, 2016 at 6:32 am

      Aww, thank you! No official tour, although we have some exciting announcements coming soon.

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