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2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
1 teaspoon paprika
1 1/2 teaspoons kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
Pinch ground black pepper
1 tablespoon olive oil
2 lbs of uncooked chicken wings |
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Using a food processor, mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziplock bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.
Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-12 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.
Transfer the chicken wings to a plate and drizzle the pan drippings over the wings. |
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