Total Time: 30 minutes plus drying time
Servings: 4 to 5
Note: From Mary Sue Milliken. Prepare and season the wings in the morning, place in the refrigerator, and by dinner time they'll be ready to grill. The air drying helps crisp the skin. The lime-pepper mayonnaise is also delicious as a dip for cut-up raw vegetables.
1/3cup good-quality mayonnaise
2 tablespoons fresh lime juice
1/4 tablespoon sea salt
1/4 teaspoon freshly ground pepper
1. Mix all ingredients well. Adjust seasonings.
Air-dried chicken drummettes
2 pounds chicken wing drummettes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons dried oregano
1 lemon, cut into quarters
1. Wash and dry the drummettes and season them with salt and pepper. Sprinkle with oregano and rub it into the skin. Place the drummettes on a rack in the refrigerator to air dry, with a paper towel underneath to absorb the drippings. Allow to dry for about 8 hours.
2. Prepare a barbecue grill or preheat the oven broiler. Grill or broil the drummettes over medium-high heat for 15 to 18 minutes, turning frequently until wings are an even golden-brown (do not let them char).
3. Squeeze the lemon quarters over the drummettes. Refrigerate the leftovers for tomorrow's lunch. Serve with the lime-pepper mayonnaise for dipping.