Hot chicken wings

Serves 6 to 8.

• 3 pounds chicken wings
• 1 cup white wine
• 4 large cloves garlic, peeled and roughly chopped
• 2 teaspoons dried thyme
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon hot sauce, or to taste
• 1 tablespoon olive oil
• Salt and freshly ground pepper

1. Preheat oven to 450F/220C.
2. Trim wing tip from chicken wings and discard or use for stock.
3. Cut each wing at the joint, dividing into two sections.
4. Combine white wine, garlic, thyme, mustard, honey, hot pepper sauce and olive oil in a pot over high heat.
5. Bring to a boil and add wings.
6. Turn heat to medium and simmer wings, stirring occasionally, for 8 to 10 minutes or until chicken is almost cooked.
7. Remove from heat. The marinade should be almost gone.
8. Drain chicken wings and place skin-side up on a parchment-lined baking sheet.
9. Sprinkle with salt and pepper.
10. Bake 20 to 25 minutes or until wings are golden brown and cooked through.
11. Serve with red pepper rouille.