garlic chicken wings

To make the garlic marinade: Separate, but don't peel, the cloves from 2 heads of garlic. Put them in a small saucepan with cold water, bring to the boil and boil for 10 minutes. Let them cool (easier on your hands) then push the cloves out of the skins and into a food processor. Add some lemon juice (about 2 or a good squeeze of the bottle stuff like I did) and process the garlics until it's smooth. Add some olive oil (the Nigella Lawson recipe I got this from says 400ml, but I think that's too much so I add enough to make it thicker but not too much to use up my whole bottle of oil) and process until milky-white. Pour the mixture over 16 chicken wings and leave covered in the fridge, fleshy side down, for 36 hours. I usually only marinate them for 24 hours. Who really has the time to prepare this kind of thing in the morning??

Take the wings out of the fridge about an hour before cooking. Empty out into a disposable foil tray (unless you like scrubbing baking trays or want to save $1) and cook in a preheated 210 degree C oven for 45 minutes to 1 hour until the wings are crispy and brown. You can periodically baste them, or just leave them alone and play with your kid instead.

I usually make a double batch of the marinade and freeze it. It makes this a super easy dinner to make down the track.

This dinner always gets full marks. I usually serve it with some oven cooked potato and sweet potato. The kid LOVES this chicken.