FROGS’ LEGS PROVENÇAL (CHICKEN WINGS)

Frog legs of that size really did look quite like chicken drumsticks. And tasted very like, too, dredged in flour and egg with a little salt and pepper and fried. 

“Why is it that the meat of strange animals is so often described as tasting like chicken?” Rachel asked, neatly snaring another leg out from under her husband’s reaching hand. “I’ve heard people say that of everything from catamount to alligator.” 

“Because it does,” Ian answered, raising a brow at her and stabbing his fork into a platter of catfish chunks, similarly coated and fried.

Written in My Own Heart’s Blood

Makes 8 (4 meat, 4 veggie)

INGREDIENTS

• 3 to 4 pounds (1.4 to 1.8 kilograms) chicken wings, split 
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground pepper 
• ¼ cup (½ stick) butter 
• 2 garlic cloves, grated or minced 
• 1½ teaspoons mustard powder 
• ½ teaspoon crushed red pepper flakes 
• 2 tablespoons fresh lemon juice 
• 2 tablespoons chopped fresh parsley

METHOD

In a large bowl, toss the wings with the salt and pepper and set aside on the counter for 30 minutes. Move a rack to the upper-middle rung and heat the oven to 425°F. 

In a small saucepan, melt the butter and stir in the garlic, mustard powder, and red pepper flakes until smooth. Pour over the seasoned chicken and toss to combine. Arrange the wings on a parchment-lined, rimmed baking sheet 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 from the baking sheet into a large bowl and toss with the lemon juice and parsley. Serve immediately with an ice-cold beer or glass of white wine. 

Keep leftovers in the fridge for up to 3 days.

NOTES

• Alternatively, prepare chicken drumsticks as described for the wings, then roast at 375°F until golden, 60 to 70 minutes, turning once or twice.