BEIRUT WINGS (for four)
 |
 |
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
- 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.
- 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