This dish is simple and tasty and makes for great summer tapas, a must at any summer function.
Tapas for 4
- 12 chicken wings, tips removed and cut in half at the joint
- 3 cloves garlic
- Bunch fresh parsley
- 2 teaspoons dried oregano
- Large sprig fresh thyme
- Half teaspoon ground black pepper
- Glass dry white wine
- Juice of half a lemon
- 100ml (3.5 fl oz) olive oil
Peel and crush the garlic, finely chop the parsley and thyme.
Mix all of the ingredients except the chicken in a bowl and leave to infuse for half an hour or so.
Place the prepared chicken wings in a resealable freezer bag and add the other ingredients. Close the bag and knead well or shake the bag up to ensure a good covering. Leave in the fridge to marinate for two hours or so, shaking the bag from time to time.
Place the wings onto a greased oven tray, pouring over any left over marinade and cook in a hot oven for 20 to 30 minutes turning halfway until golden brown and beginning to crisp.