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.
Robin Ellis 