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Chicken Wings Marinated in Garlic [Jawaneh Dajaj Bil Toom]:
Submitted by: Sara | Date Added: 14 Jul 2010
Listed in: Lebanese Chicken

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 8 big chicken wings or 12 small ones
• 8 large garlic cloves, peeled and crushed
• 2 tablespoons extra virgin olive oil
• juice of 1 lemon, or to taste
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon finely ground black pepper
• pinch cayenne pepper (optional)
• salt to taste

• Rinse the chicken wings in cold water and pat them dry with paper towels.
• Put the crushed garlic in a large mixing bowl and stir in the olive oil, lemon juice and seasonings.
• Add the chicken wings, coat them well with the marinade and leave for an hour, turning them over occasionally.
• Grill or barbecue the wings, for about 10 minutes on each side, or until they are nearly charcoaled and crispy.
• Alternatively you can bake them for about 30 minutes in a hot oven, turning them over halfway through, so that they are crips on both sides.
• Serve hot with a garlic dip.

1. Crush garlic in a mortar and pestle with a generous pinch of salt.
2. Mix in oil a teaspoon at a time until the mixture will absorb no more oil.
3. Stir in the lemon juice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)