• Wash and clean your chicken wings.
  
• Transfer them to a large bowl, and add the Belmorso Garlic Paté.
  
• Next, add the honey.
  
• Mix everything well with a tablespoon or your clean hands.
  
• Put the wings in the fridge and let them marinate for at least an hour. If you are in a hurry, 15 minutes or 30 minutes should do.
  
• After your hour has passed, or earlier if you need to, take your chicken wings out of the fridge and transfer them to a dish with parchment paper.

  I like to lay mine one by one so they are not covering each other. That allows better and quicker cooking. Make sure to spoon any remaining honey and garlic paté on top of each wing. Leave any extra liquid out.
• Bake in the oven for a total of 45 minutes. Place the wings at the lowest level of the oven and let them cook for 30 minutes.

  Then take them out, turn each one, and put them at the top level of the oven to cook for the remaining 15 minutes.

  You can even grill them for 3 minutes towards the end, if you like that slightly burnt taste.
  
• Serve the chicken wings with a side bowl of Belmorso Garlic Paté for dipping, plus the apple salad you made.

  Feel free to serve with another side dish, if you prefer. For inspiration, look at all the side dishes I suggest below.
  

Making the Northern Italian Salad

• While your chicken wings bake, prepare your salad by peeling and cutting your apples into your preferred size - larger or smaller bites. I cut mine into small and thin slices.
  
• Then, slice the onion thinly.
  
• Add both to a bowl and add a dash of salt.
• Squeeze the juice of a lemon on top.
  
• Drizzle some Belmorso EVOO.
  
• Top with the red currants.
• If you want, you can also add parsley, better if fresh. Refrigerate until it's time to serve it.