Sticky chicken wings with garlic and lemon

Sticky chicken wings with garlic and lemon

By
From
Meat
Serves
6
Photographer
Dean Cambray

My nonna was born and raised in Egypt, and she often used to cook these tasty chicken wings for my brother and me when we were kids. They were an absolute favourite, and we could easily devour an entire platter within minutes. All that remained would be a pile of clean bones – and two little boys with sticky hands and smiling faces!

The wing comes in three parts, the mini drumstick (the thigh), the middle part (which has two skinny bones) and the small wing tip. There’s very little meat on the wing tips, so I always cut them off and collect them in the freezer until I want to make stock.

Ingredients

Quantity Ingredient
2kg chicken wings
1/4 cup olive oil
10 garlic cloves, chopped
salt
freshly ground black pepper
3 lemons, juiced
1/2 cup parsley, roughly chopped
1 tablespoon thyme, chopped
lemon wedges, to serve

Method

  1. Preheat the oven to 180ºC.
  2. In a large mixing bowl, mix the oil with the garlic, salt and pepper. Add the chicken wings and toss well, so they are evenly coated. Tip into a roasting tin and cover with aluminium foil. Bake for 20 minutes then remove the foil and pour on the lemon juice, parsley and thyme. Stir the wings around so they are all coated in the lemony-herb mixture, then return to the oven and bake for another 15 minutes, uncovered. By the end of the cooking time they should be a gorgeous golden brown and lovely and sticky.
  3. Serve hot from the oven with lemon wedges and plenty of napkins.
Tags:
Meat
Adrian
Richardson
La
Luna
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