Joyous garlic chicken wings – Jeremy Lee

Our version of Jeremy Lee’s Joy of Six recipe from The Guardian in April 2001. Fire up the BBQ!

Ingredients

• 12-18 free-range, organic chicken wings

•  12 large cloves garlic

•  3 tbsp extra-virgin olive oil

•  1 lemon, juiced

•  1/4 tsp ground cinnamon

•  3/4 tsp ground allspice

• 1/4  tsp freshly ground black pepper

• 1 pinch cayenne pepper / mild Turkish pepper flakes

•  Sea salt

Wash the chicken wings in cold water, then dry thoroughly with paper towels. Peel and crush the garlic. Place the olive oil, lemon juice, spices and garlic into a large bowl, and mix thoroughly. (we use a small blender to get a paste). Add the chicken wings and roll them around until they are well-coated in the marinade.

Leave to sit tor an hour or so. If grilling over coals, light them well in advance: otherwise, preheat the oven or grill pan before cooking. . Whatever approach you use, the wings should be flecked with black and cooked thoroughly on both sides. They are at their best when served with a garlicky mayonnaise

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