- 2 kg. raw chicken wings (about 18-24 pieces)
- 3 cloves garlic
- 2 spring onions
- 1 lemon (juice and zest finely grated yellow)
- 1 branch of rosemary (leaves only)
- ~ 1 tablespoon fresh thyme
- One strand of green tarragon
- 40 ml. olive oil
- 1 teaspoon sea salt tipped
- 1 teaspoon pepper
- Before proceeding to the actual preparation, I want to make a few clarifications: cooking time specified before the list of ingredients includes 1 hour of waiting, this time representing the minimum period of marinating because the sailors to have an effect;
about the marinade used: it is a very simple marinade, flavoured summer with herbs that will remind you of the Mediterranean style of cooking; can add or remove flavours, according to his wishes, but the taste is perfectly balanced amounts proposed, none of the others flavours neacaparandu the basic principle of any marinade is that you have to use either an ingredient acid (in this case lemon juice can be used a dry wine, vinegar, fruit juice, sour, etc.) or some enzymes in tenderizing meat, these are, for example, pineapple and papaya fruit like that simply dissolve meat fibres countries.
- Check carefully fins, feathers and have no fuzz on the surface. I tend to cut the tip fins, primarily because they burn on the grill, secondly because it has no nutritional value, containing only cholesterol in the skin and bone, but each decides whether to keep or not this segment wing. Fins wipe thoroughly cleaned and checked with absorbent paper towels, it’s very important not to get wet when you pour the marinade over them.
- Smash the garlic cloves, zest lemon yellow Scratch fine herbs (rosemary, thyme and tarragon leaves) finely chop on how it’s possible.
- Garlic Mix in a bowl with the salt until a paste. Add the olive oil in a thin, stirring constantly. It all adds lemon juice, herbs, green onions finely as possible, lemon peel and pepper. Stir well and pour marinade over wings placed in a dish (casserole) in a uniform layer. Is “massaged” little wings so as to cover evenly with marinade. Cover the bowl and let it penetrate, we already specified that the minimum time is 1 hour marinating. The maximum? Overnight, but personally I was wrong to let the meat marinate in the refrigerator, even 48 hours.
- Just like any steak, marinated and fins should be brought to room temperature before actual training, so we have to remove from the refrigerator 30 minutes before placing them on the grill. Preheat grill to medium-high and place the marinade fins shaken as possible (too many particles adhering to the meat would burn and become bitter on the grill). I return them to the opposite side after 6 minutes grill.
- After returning fins, moves to a less hot part of the grill (pull embers opposite). Since then, a grill cover is very useful, it will help fins to penetrate inside better in a shorter time, thus avoiding a burnt crust and bitter. I cook grilled wings for 20 minutes until Prick with a fork even if the joint juices appear clear, without a trace of blood. Please note, the chicken should be completely cooked, do not accept any pinkish tinge.
Remove wings from grill and allow to rest for 5-6 minutes before price serving.