Peppery Chicken Wings

Serves 4-6

(recipe slightly adapted from Heart of the Artichoke, by David Tanis)

Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl. Add the allspice, cloves, cayenne pepper, paprika, garlic and oil; toss to coat evenly. Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight.

Preheat the oven to 375 degrees. Have a large roasting pan or baking sheet at hand.

Spread the wings evenly in the pan or on the baking sheet in a single layer. Roast, uncovered, until they are nicely browned and crisp, about 1 hour.

Serve hot, warm or at room temperature.