Chicken, lemon and garlic is a classic Lebanese flavour combination. Also packed with fragrant coriander, these chicken wings with their caramelised, sticky skin are impossible to resist.
- 1 kg chicken wings, wing tips removed
- 2 tbsp olive oil
Coriander, garlic and lemon sauce
- ¼ cup finely chopped coriander leaves
- 5 large garlic cloves, crushed
- 60 ml (¼ cup) extra virgin olive oil
- 2 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as part of a mezza spread
Preheat oven to 200°C. Arrange wings in a single layer on an oven tray, drizzle over oil and scatter with 1½ tsp salt. Roast for 45 minutes or until crispy and golden.
Just before wings are ready, make the sauce. Heat a large frying pan over low heat, add coriander, garlic and oil, and cook, stirring, for 1 minute. Add lemon juice and remove from heat. Remove wings from oven, add to frying pan and toss until completely coated in sauce, then serve.
Photography Mark Roper
As seen in Feast magazine, November 2013, Issue 26.