Ingredients
Method
Step 1.
- Begin by making the marinade. Using a mortar and pestle, crush the garlic, add the chilli and mix. Slowly add the olive oil and bring to a paste. Set aside.
Step 2.
- The first cut that you’ll make will be the joint between the wingtip and the wingette. Using a sharp knife, remove the pointed wingtip by cutting off from the joint. Then slice through the skin separating the drumette and the wingette but don’t cut all the way through. Using two hands pull apart to flatten (you will hear the bone crack) but keep intact.
Step 3.
- Make two slits across the wingette and then butterfly, open the drumette from each side.
Step 4.
- Place the chicken wings into a bowl and season with salt. Add the garlic and chilli paste to the chicken wings and toss to coat evenly massaging all over.
- Add the dried oregano and lemon and mix well. Allow to marinate for at least an hour prior to cooking.
Step 5.
- You will need to cook the wings on a very hot barbecue. So take advantage of the heat just after the flames have died down and the embers are hot.
One Response
This is amazing recipe the only thing I did was put Zaatar instead of the oregano.