I have a sick little six year old by my side. We are both supposed to be at her Aunty’s for a lovely Sunday lunch with the rest of our family but instead, we are home – together trying for her to get well and not spread her sore throat and achy body with the rest of our relatives. My sick little six year old has fallen asleep next to me. I don’t want to move. I want sleep be hers and so I keep still and I type. I catch up on emails and other tasks that keep me still (I am not good at ‘still’) that I have avoided all week.
I am distracted. Having love this close to you is quite beautiful. Stopping is quite beautiful although I wish so much she wasn’t sick. Just a cold I am sure. She loves eating with her hands so last night I made a platter or these very simple yet incredibly delicious chicken wings with pitta’s and salad in an attempt to get her to eat. They were devoured with great enthusiasm, although not by her. Her Sisters had a lovely time eating in her honour. I’ll cook them again this week when she is better….when she will eat with her hands and she’ll smile and suck her sticky fingers clean one by one. She’ll be back singing and dancing and talking and talking and talking some more before we know it and her & I will no longer be still.
These chicken wings are embarassingly simple but simplicity is what is often craved on a Sunday and especially a Sunday spent snuggling with a sick child. I hope you enjoy!
Honey lemon Chicken wings
Serves 4 – 8 as an appetiser or as a main with sides
16 free range chicken wings, tips removed, jointed
1 tablespoon of olive oil
½ cup freshly squeezed lemon juice
3 garlic cloves, crushed
3 tablespoons (1/4 cup) honey
2 tablespoons coriander leaves or chopped flat-leaf parsley leaves
Lemon wedges, to serve
Preheat oven to 200oC.
Place chicken in a large baking dish. Toss with oil, season with sea salt and roast for 30 minutes.
Place lemon juice, garlic and honey in a bowl and stir to combine. Pour over chicken and stir to coat well. Cook for another 20 minutes or until tinged golden and cooked through.
Garnish with coriander or parsley and serve with lemon wedges.