This inexpensive chicken dish is lovely served cold or warm. The first time I made it was for our moving in party as part of a nibbles buffet, but it is equally yummy as a midweek summer dinner with salad. Chicken wings were about $1.70 a kilo and I got the butcher to take off the wing tips and make them into wings and drummettes.
I have modified the original recipe from Valli Little slightly, using less allspice as it was a bit too overpowering. I have also added salt as the original recipe was spicy but with no oomph and I used less Cayenne pepper because N doesn´t like his food hot. A bit of a warning - if you´re not a fan of garlic this recipe isn´t for you.
Spicy Garlic Chicken WingsServes 4 for dinner
1 1/4 tsp Allspice
1/4 tsp ground Cloves
1/4 tsp Cayenne Pepper (add full tsp if you like it hot)
1 tbsp sweet paprika
4 garlic cloves
1/4 cup olive oil
Salt (about 3/4 tsp)
12 fat and juicy chicken wings and drummettes
1. Grate garlic with a microplane grater into a bowl, add spices, oil and a generous amount of salt to taste.
2. Place chicken in the bowl and bowl and make sure the pieces are covered. Marinate in the fridge for 4 hours or overnight.
3. Preheat the oven to 180 degrees celsius and line a baking trays with baking paper.
4. Spread the wings and drummettes on the tray and bake for 25 minutes until golden and cooked through. Serve warm or cold
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