“While the cat’s away….”

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“While the cat’s away….”

July 16, 2011 by Robin Ellis

Meredith is pursuing one of her passions–teaching circle dancing–today.

She’s invited to lead and teach at a Quaker retreat in the Pyrenean foothills tonight.

So–I can have chicken wings for supper without pause.

Meredith is not so keen on this fingerlicking special treat.

There’s a recipe for them in my book that uses lots of black pepper.

This is a different one with garlic, allspice, cinnamon, and a little cayenne–we’ll see.

I’m reckoning on four for each person.

chicken wings–washed and dried

enough marinade for 16 wings
12 cloves of garlic-– peeled and pulped with a pinch of salt
juice of a lemon
3 tablespoons olive oil
1/4 teaspoon cinnamon
3/4 teaspoon allspice
i/4 teaspoon cayenne
good grinding of black pepper and salt

Combine all the marinade ingredients in a bowl.
Put in the wings and turn them over until they are thoroughly coated in it.
Leave them to marinade for at least an hour.
Heat the oven to 180C/350F
Cover a shallow oven tray with foil and brush it with oil.
Lay the wings out on the tray.

I couldn't resist five...

Roast them for 45 minutes.
Turn up the heat to 200C/400F.
Continue roasting for a further 5 minutes–then take them out of the oven.

I’m told that home-made mayonnaise goes very well with them–but I couldn’t possibly comment.

Posted in Food, other sides to this life, Recipes | Tagged circle dancing, garlic, quaker retreat, roasted chicken wings, spices | 12 Comments

12 Responses

on July 16, 2011 at 8:09 pm | Reply Chantal Delen

Enjoy Robin!!!
on July 16, 2011 at 9:23 pm | Reply Dieneke

While the cat’s away,
the mice will play,
They catch themselves a little chicken,
so they can do some fingerlickin’..

When the cat comes back,
she’ll ask the mice
Did you have fun,
did the chicken taste nice? 😉

Sorry, just having a bit of fun…. but the recipe sounds nice though, will try it soon!
on July 16, 2011 at 11:49 pm | Reply Suzanne Francis

I really love chicken wings, the spicier the better. But other members of my family are not so keen on the hot stuff, so I’ll have to try out your recipe, Robin. With a 1/4 t of cayenne, they should be decently hot without being overpowering?
on July 17, 2011 at 2:59 am | Reply Miranda Flint

Hooray and thanks for another wonderful recipe! I love the addition of cinnamon here! It would never have occurred to me.
on July 18, 2011 at 7:41 am | Reply beatrice

Uhhmmm… I can die for…. so delicious wings ;))
on July 18, 2011 at 3:53 pm | Reply Liz Turek

I thought I had landed on the wrong webpage! Your recipe and attractive photos were accompanied by a picture of an enormous doughnut with brilliant pink icing and the the caption “Słodkie pyszności” (“Delicious sweet things”) – an advertisement for a local confectioners courtesy of Google Ads (I’m a Brit living on the Baltic Coast of Poland). How could anyone be tempted by such a monstrosity after seeing it juxtaposed with your true “pyszności.” It blighted the aesthetically pleasing experience of reading your blog.
- on July 18, 2011 at 4:17 pm | Reply Robin Ellis
  
  That is funny!!–wonderfully inappropriate.
  I did an episode of the Swedish “Wallender” series some years ago and we filmed across the water from you at the southern tip of Sweden in Ustad.
on July 20, 2011 at 4:01 am | Reply Karen Brown

Greetings from Australia, Robin.
I was a Poldark fan in here in Oz back in the last century and only recently re-watched the whole series on DVD – just as exciting after all these years. Then I googled the cast to catch up and found you here. Seems like meeting an old friend.

I cooked your chicken wings for friends last night and they were much enjoyed – a softer heat than the chili-based marinade I usually make for chicken. Served it with chunks of Queensland Blue pumpkin drizzled with the marinade and roasted, and with a dollop of creme fraiche and a rocket salad. All washed down with a couple of bottles of crisp Aussie Verdelho. A wonderful meal, and we all fondly reviewed Poldark and all things Cornish.
Thanks for the memories and best of luck with your book.
- on July 20, 2011 at 8:24 am | Reply Robin Ellis
  
  Thanks, Karen–sounds like you eat really well chez vous!
- on July 20, 2011 at 11:01 am | Reply Robin Ellis
  
  “Queensland Blue pumpkin”–intriguing–I guess it loses colour when cooked?
  - on July 22, 2011 at 1:14 am Karen Brown
    
    Sorry, didn’t mean to confuse you – the Queensland Blue is an Aussie variety (the same shape as usually depicted in drawings of Cinderella’s pumpkin-turned-coach). The ‘Blue’ refers to the shiny, blue-grey coloured skin on a large, ribbed, orange-fleshed pumpkin. The flesh is quite dense but sweet and the large seeds are great for roasting as a highly nutritious snack.
on August 22, 2011 at 5:25 pm | Reply atreegrowsinbklyn

Yum! I can’t wait to try this recipe. It should be a good addition to our Labor Day menu.

Thanks for sharing.

Peace,

ATreeGrowsinBklyn