Chicken wings are a popular mezze item. They should be quite lemony and garlicky. You eat them with your fingers.
- 3 Tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and black pepper
- 2 to 4 garlic cloves, crushed
- 16 chicken wings
- 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.
Remove the wings from the marinade and place them on a piece of foil on a baking tray and cook them under a preheated broiler for 7 minutes, turning them over once. Or barbecue them over glowing embers for the same amount of time. Serve them sprinkled with chopped parsley.
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From “Arabesque: A Taste of Morocco, Turkey, and Lebanon” by Claudia Roden