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2.5 to 3.5 pounds of chicken wings

One head garlic, peeled and coarsely chopped
1/3 cup olive oil
6 Tablespoons organic raw apple cider vinegar or fresh lime juice
1 teaspoons chili powder
1 teaspoon dried chili flakes (to taste)
1 teaspoon dried oregano
2 bay leaves, broken

Mix marinade ingredients in a ceramic or glass bowl.

Place chicken wings in the bowl and turn into the marinade ingredients and mix to coat chicken. Cover with plastic and store in the refrigerator overnight. Turn chicken mixture a few times while marinating. Optionally - you can place the wings in a plastic zip lock bag or a glass tupperware container, and flip that occasionally.

Drain chicken (do not reuse marinade).

Place in a greased 9 X 13 glass roasting pan.
Cover with aluminum foil and roast in a 350 degree oven for two hours (yes, two hours!).
Uncover and continue roasting about ½ hour until chicken is nicely browned (the long roasting produces fall-off-the-bone tender wings).

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