Chicken wings with lime juice and garlic
12 chicken wings
4 garlic cloves, crushed
4 limes, juiced
salt and pepper to taste
pinch cayenne pepper
1. Place the chicken wings in a bowl. Rub the crushed garlic all over the chicken wings, then season with salt and freshly ground black pepper, and sprinkle with the lime juice and cayenne pepper. Marinate in the refrigerator for 3-4 hours, turning them occasionally (see tip, below).
2. Arrange the chicken wings in a large frying pan and pour the marinade over them. Add just enough water to cover the wings and bring to the boil. Cook, uncovered, for 20-25 minutes, or until the chicken is cooked through and the sauce has reduced slightly. Serve warm or, better still, cold the next day.
Tip: I find it’s easiest to marinate any meats by putting everything into a freezer bag and tying the top with a knot. Each time you need to ‘turn’ the ingredients you just pick up the bag and give it a few turns in your hands. It’s best to sit the bag in a bowl, to catch any leaks. And if your meat has some bones which might break the bag, I use two freezer bags, for extra strength.
This recipe is from my favourite Greek cookbook, ‘Greek Meze Cooking’ by Sarah Maxwell, New Burlington Books, 1992. ISBN 1853483907. It’s not available new anymore, but I found several copies for sale at online secondhand booksellers such as www.bookfinder.com