It is no secret that I am crazy about chicken wings: fried, roasted or on the grill all good!
At home, for convenience, I mainly prepare them on the barbecue.
If they are many on the coal one, and if they are few on the electric one.
The important thing is that they are tasty and cooked to the right point.
These chicken wings are a dish that lends itself to many uses: they can be presented as an appetizer or, in good quantity, as a main course (children love them!);
but they are also a welcome snack when you find yourself spending an afternoon in the garden (or in a garden) equipped park for barbecues) together with friends.
What I propose today is the simplest version of this dish: a marinade and a cooking without frills and too many spices:
salt, pepper, garlic, rosemary and lemon juice.
And at least eight hours of rest before going into cooking!
And now, starting as always from the ingredients, let's start cooking!
Ingredients:
|
chicken wings |
g. |
500 |
|
garlic |
cloves |
2 |
|
rosemary |
sprig |
1 |
|
salt and pepper |
|
q.s. |
|
lemon juice |
TS. |
2 |
|
extra virgin olive oil |
|
q.s. |
Preparation:
|
Google ads |
Chop garlic and rosemary mix them in a bowl with lemon juice, salt, freshly ground pepper and a little olive oil.
Clean the chicken wings if necessary and then divide them into two parts (mostly for convenience) or leave them whole.
Season them well with the marinade so that they are well covered and, in the first half hour of rest, turn them a couple of times.
Then close the container and keep them in the fridge for at least eight hours.
I usually prepare them in the evening for the barbecue at noon; or early in the morning if I plan to grill them in the evening.
An hour before starting to grill them, take them out of the fridge and keep them at room temperature.
Heat the grill well and arrange the chicken wings, drained at the moment from the marinade, with the skin down.
When they are well cooked on one side (usually ten minutes) turn them and continue cooking.
Generally twenty to twenty-five minutes are needed; much depends on the type of flame and the size of the fins (v. Note)
As soon as they are ready, put them on a serving plate and serve them hot.
Accompany, perhaps, with some nice fried potatoes!
Enjoy your meal.
ADVICES AND NOTES:
|
Google ads |
Recipe, text only: to print or download.- The marinade I indicated is the simplest one and also the one that best suits all tastes; it can be enriched with paprika or many other aromas.
- Note: the same procedure can also be used for chicken drumsticks; bearing in mind, however, that the cooking will have to be longer and the heat just moderated to avoid burning the outside and leaving the interior raw!
- Parks: here where I live every park is equipped with small areas for barbecues; often also with tables and benches (and sometimes even a cover to protect from possible showers!).
- Related articles: Roasted chicken legs
Your comments are welcome!
Leave them in form at bottom of page:
