BEIRUT WINGS (for four)

Appetizers, chicken wings, Beruit wings 1 Appetizers, chicken wings, Beruit wings 2

3 tablespoons extra-virgin olive oil

juice of 1 lemon, plus lemon slices for garnish

salt and black pepper

2 to 4 garlic cloves, crushed

4 pounds chicken wings (about 20 to 24), rinsed under cold water and patted dry with paper towels, wing tips removed and discarded, drumettes and wings separated at the joint

2 tablespoons chopped flat-leaf parsley

  1. Mix the olive oil, lemon juice, salt, pepper and garlic, and place the chicken wings in the marinade. Leave for 1 hour, covered with plastic wrap, in the refrigerator.
  1. Preheat the oven to 425*. Line a baking sheet with aluminum foil and top with a wire rack.  Remove the wings from the marinade, place them in a single layer on the tray and bake them for 20 minutes.  Flip them over and bake another 20 to 25 minutes.  Run them under a preheated broiler for 3 minutes and serve them sprinkled with chopped parsley and garnished with lemon slices.


adapted from Claudia Roden, Arabesque

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