In this recipe for informal entertaining, whole chicken wings are marinated in a spicy paste before being roasted in a hot oven.
These go great with a cold beer and can be eaten hot or cold. Very easy, very quick and very economical. The following will cook 1.5kg of wings
Cut the bony tips off the wings but otherwise leave them whole. Then put the following into a large oven bag:
3tbs olive oil Juice of a lemon 4 crushed garlic cloves 1tsp dried oregano 2 tsp paprika 2tsp grated fresh ginger 2tsp ground cumin 1tsp salt 1tsp cayenne pepper 1 fresh chili, chopped 1tsp black pepper
Add the wings to the bag and toss them around in it to coat thoroughly. Leave the wings in the bag inside a bowl in the refrigerator for at least six hours and preferably overnight, turning from time to time.
When you are ready to cook them, preheat the oven to 200°C, 400°F, arrange the wings in a suitable roasting dish, ‘elbows’ up, so that their collective shape resembles the roof of a house, and bake for 45 minutes.
Test one by cutting into the thickest part of the flesh with a sharp knife. If the flesh is uniformly white and the juices run clear, your wings are ready.
