The first time Grandma read this recipe, she shuddered but she has to admit that the sweet-salt combination of honey and bacon with chicken is a winner. She uses the same glaze for other chicken pieces, too, to make a first course or lunch for four.

Serves 4
½ lb/250 g mixed salad greens
1 tablespoon vegetable oil
3-4 slices of bacon, diced
8-10 chicken wings (about 1 lb/500 g)
¼ cup/60 ml red wine vinegar
1 heaping tablespoon honey
For the vinaigrette dressing
2 tablespoons sherry vinegar
½ teaspoon Dijon-style mustard
Salt and pepper
1 tablespoon Port (optional)
½ cup/125 ml olive oil

1. Heat the oven to 425˚F/220˚C. If it has not already been done, chop off the tips of the chicken wings leaving the two meatier portions of the wing still joined together. Heat the oil in a large skillet or frying pan with a heatproof handle and fry the bacon until crisp, stirring often. Transfer the bacon with a slotted spoon to drain on paper towels. Discard all the fat from the pan, return it to the heat, and add the vinegar. Stir in the honey until dissolved. Return the wings to the pan and toss them to coat well with the honey mixture.

2. Transfer the pan of wings to the oven and roast until they are very tender and caramelized by the honey to a rich brown, 25-30 minutes. You’ll need to stir them often and watch closely toward the end of cooking as they scorch easily.

3. Meanwhile make the salad: Wash and dry the salad greens and pile them in a bowl. For the dressing, whisk the vinegar, mustard, salt and pepper in a small bowl until mixed. If you like a touch of sweetness to balance the salty bacon, add the port. Gradually whisk in the olive oil, starting drop by drop so the dressing emulsifies and thickens slightly, then adding it more steadily in a slow stream. Taste, adjust the seasoning, and set the dressing aside while you cook the chicken wings.

4. To serve, add the dressing to the salad greens, toss them, and taste to the see if more seasoning is needed. Pile the greens on 4 plates and arrange the hot chicken wings around the edge of each. Sprinkle the crisp bacon on top and serve at once.