Quote Originally Posted by Burney View Post
Right. Here's a recipe for you. I make it all the time. It's delicious warm, but the results are still nice cold when taken to work. And not a carb in sight.

8 Chicken drumsticks with slashes in them for marinating
10 chicken wings (jointed or unjointed - I prefer to joint them and discard the wing tips)
1.5 tbsp rock salt
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
Juice of one large lemon or 2 small ones

Method
Using a pestle and mortar, grind the salt and peppers up as fine as you can (otherwise you can find yourself chewing through lumps of peppercorn, which isn't much fun). Once this has been done, use the rub to sprinkle over the chicken in a large dish, making sure all the bits get some of the coating. Then transfer the coated chicken into a large, sealable and water-tight plastic bag, along with the lemon juice and the halves of the juiced lemon(s). Marinate for as long as you can, but an hour or so will do.
Transfer the chicken to a roasting tray that can accommodate all the pieces without overlapping. Place into a hot oven (200-220 degrees C or gas mark 6).
Roasting the chicken takes around an hour all told, but keep an eye on it. The chicken and the marinade will mean a lot of water will be released and the chicken may take a while to start browning, but this is fine. That liquid will cook down to make a sticky goo that is what you want. When the top of the chicken is browned, turn each piece over to ensure that both sides are crispy and get a coating of the goo from the roasting tray. When cooked, the chicken should almost be falling off the bone.
You might credit a chap.