Spicy Chicken Wings
Whether it’s the height of British summer, or even if there’s just a hint of sunshine lurking behind the clouds. This recipe is worthing dusting down the barbeque for!
- 12 plump free-range chicken wings
- For the marinade:
- 4 cloves garlic ( peeled)
- 200g plain thick-set yogurt
- 150ml olive oil
- 1 tablespoon Arabica Ras el HanoutBuy online
- 1/2 unwaxed lemon ( zested and juiced)
- Fresh parsley
- 1 green chilli (deseeded)
- Salt, to taste
For the marinade:
Add a handful of fresh parsley ( including the stem, garlic cloves, yogurt, olive oil, Ras el Hanout Spices, green chilli to a beaker and blitz with a hand blender. Add the juice and zest of the lemon and season to taste. Pour over the chicken wings, cover and leave in the fridge to marinade overnight (or for at least an hour or two).
Spark up the barbeque and get grilling !
Continuely baste the chicken wings whilst they’re on the barbeque and when they’re ready through them in to a bowl with a couple of spoons of yogurt, drizzle with olive and garnish with roughly chopped flat leaf parsley.