Joint chicken wings into two pieces each wing.
In a large bowl, mix together garlic, 1 tablespoon oil, beer and honey. Toss through chicken wings and marinate in refrigerator over night.
Preheat oven to 250C. Line a large baking tray with baking paper and brush over 1 tablespoon oil.
Drizzle chicken wings with 1 tablespoon oil, toss together well, to coat. Remove chicken wings from beer. Spread chicken on baking tray in a single layer, sprinkle over lemon juice, season with sea salt and freshly ground black pepper, and roast 40-45 minutes, until glazed and sticky.
Meanwhile, in a mortar and pestle, grind rosemary leaves and chilli flakes, then add salt and grind again, so salt is still textured.
Serve wings on a large platter, with chilli, rosemary salt for dipping.
Paul uses the wing tips from his pasture chickens in his recipe, but you can buy pasture-raised or free-range chicken wings and joint them at the first joint. Use all parts of the wing in this recipe.