A recent addition found in the pages of the New York Times and already much made and shared. 
We have changed things around a bit though - making it more of a meal to be served over a bed of rice. (Peter)

Lemon Sage Chicken Wings

Ingredients

3 pounds chicken wings
2 pounds smallish yellow potatoes
10-20 pearl onions
3 T olive oil
1 tsp chili flakes
2 tsp salt and 1 tsp pepper
4 lemons
20 or so fresh sage leaves or 6 or 8 sprigs of rosemary
8 cloves of garlic crushed, plus one knob halved
1 1/2 cups white wine

Method

1. Heat oven to 400 F.

2. Trim any excess fat off chicken wings and separate at the joints.
Picture
Scoop fat off the top.
3.  Chop sage (or strip rosemary leaves from stem) and chop lemons in half lengthways, then into 1/4" slices.

4. Add wings to a dish and add oil, sage or rosemary, lemons, crushed garlic, chili flakes, and 2 tsp salt and 1 tsp pepper. Hand toss.
5. Cut potatoes in quarters lengthways then arrange on the bottom of your oiled baking dish with the pearl onions and the halved garlic knob.

6. Tip wings into baking dish and arrange so wings are spread evenly.
7. Add wine and cover dish tightly with foil.
5. Bake for 45 minutes or so to cook potatoes then remove, uncover dish and cook a further 20 minutes or so to brown wings.
Note: If serving over rice, keep an eye on the liquid levels in the pan (i.e. make sure their is always some liquid). Then remove wings, potatoes, lemons, garlic etc and season and thicken/hydrate juice as desired and pour over wings and rice.