Linda Jones prepares these classic Lebanese lemon and garlic chicken wings by slowly baking until sticky and charred. The perfect snack or crowd-pleaser.

Serves
8

Preparation

10min

Cooking

1hr

Skill level

Easy
By
Average: 3.5 (42 votes)
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Ingredients

  • 18 chicken wings, cut in half at the joint    
  • 2 tsp salt            
  • 80 ml (⅓ cup) extra-virgin olive oil        
  • 80 g (⅓ cup) toum
  • 300 ml lemon juice

Cook's notes

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.

Instructions

Serves 8 as a side.

  1. Preheat the oven to 250°C. 
  2. Place the wings in a large baking dish, add the salt and olive oil and toss to combine well. Bake for 40 minutes or until golden. 
  3. Remove from the oven and drain off any excess oil. Combine the toum and lemon juice in a bowl, then pour over the wings and toss to coat. Bake for another 25 minutes or until golden.

 

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