The recipe for these lemon marinated chicken wings is as simple as it gets, yet the meat comes out so tender and the skin sticky and crispy and wonderful. No wonder it’s a popular recipe on Israel’s Independence Day BBQ spreads.
Servings
6
servingsPrep time
25
minutesMarinating time
30
minutesThis recipe is as simple as it gets, you can even use jarred lemon juice (which is never acceptable to any other recipe!)
Let the chicken marinate for the full duration in order to get the stickiness and goodness or the skin.
INGREDIENTS
1 cup lemon juice
¼ cup olive oil
5 minced garlic cloves
1 teaspoon paprika, plus more for dusting
3 lb. chicken wings
Kosher salt
Black pepper
DIRECTIONS
- In a bowl mix together lemon juice, oil, garlic and paprika.
- Liberally salt and pepper the chicken. Put in a large ziplock bag and pour marinade over. Alternatively, you can add chicken to the marinade in the bowl, mix and cover. Let sit for 30 to 60 minutes at room temperature.
- Prepare the grill or a heavy grill pan on medium heat. If you’re using a grill pan, have a large piece of aluminum foil to cover the wings.
- Grill chicken wings for 18 to 25 minutes, flipping them every 5 minutes, adjusting the heat and changing their location on the grill as need, in order to prevent burning. For the first 10 minutes or so, cover the grill (off you’re using a grilling pan, loosely cover wings with aluminum foil.)
- After 18 minutes, you can start testing the wings for doneness, either with a thermostat (the inside should be 165 F degrees,) or by pricking the center of the wings with a fork and make sure the juices are clear (no signs of blood.) Transfer to a serving platter and continue until all the wings are ready.
- Sprinkle with a little paprika and serve immediately, while hot.
