I had these amazing chicken wings at Anissa's a few months ago and they were the best I've ever tasted. I begged her for the recipe and this is it!

Serves 4-6
 
800 g small chicken wings, without the tip and cut in two, one mini drumstick and one flat part
4 large garlic cloves, crushed
1 tablespoon extra virgin olive oil
juice of 1/2 lemon, or to taste           
pinch ground cinnamon
1/4 teaspoon ground allspice (or 7-spice mixture)
pinch cayenne
sea salt
1/4 teaspoon freshly ground black pepper
For the aioli (garlic mayonnaise)
1 egg yolk at room temperature
1 garlic clove, crushed
sea salt
4-6 tablespoons extra virgin olive oil
juice of 1/2 lemon, or to taste
 
Put the chicken wings in a mixing bowl. Add the remaining ingredients and mix well. Let marinate for at least 30 minutes, preferably as long as 2 hours, turning the wings regularly.
 
Whisk the egg yolk, crushed garlic and a little salt in a mixing bowl. Then, slowly drizzle in the olive oil, whisking all the times, until you have a rather stiff aioli. Stir in the lemon juice. Taste and adjust the seasoning if necessary. Add a little more olive oil if the aioli is too runny.

Preheat your oven to 230°C, or preheat your grill to maximum. Or prepare a fire for the barbecue.

Roast the wings for 30 minutes, or until crisp on the outside and tender but fully cooked on the inside. If you are going to grill the wings, you will have to cook them for at least 10 minutes on each side, or until the skin is slightly charred and the meat is cooked through. Serve immediately with the aioli.

©anissa helou

Anissa Helou is a food writer, journalist and cookery teacher. She also leads culinary tours to Syria, Turkey & Morocco. You can visit her blog at www.anissas.com

 

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