There are only a few dishes where the Cherub’s palates align – this is one of them.
Unless you’re watching your cholesterol levels, it’s pretty hard to not like chicken mid-wings. They’re little morsels of bite sized yumminess, easy peasy to cook and because of all that skin, half the flavour is already there even before you’ve done anything to them!
I can’t remember which doctor’s, dentist’s or hairdresser’s waiting room magazine I got the original recipe from because it’s just written on a white napkin, but this is my reduced salt version. I love this recipe because the scrumptious fatty chicken skin negates the need to add sugar for flavor and the lemon helps to cut through the fatty feeling some people may experience.
This is one of the dishes the Cherubs usually request when they’ve got friends over for a play and dinner. I’m happy because prep time is a measly 10 mins and I’ve got a meal where no child is hungrily rearranging their food around their plate, desperately waiting for dessert.
Lemon Garlic Chicken Wings
(Gluten free if using rice flour)
Serves: 4 adults or 2 adults and 4 hungry kids
2 kg chicken mid wings
1 cup rice or plain flour (Daddyken is gluten intolerant so we use rice flour)
- 2 tablespoons grated garlic
- 1 tablespoon salt
- 4 tablespoons olive oil
- Juice of 1 1/2 lemons
- Preheat oven to 180 degrees
- Line 2 baking trays with baking paper
- Mix marinade in a large bowl
- Mix mid-wings in with the marinade
- Coat mid-wings in flour
- Lay mid-wings upside down on baking paper (make sure you leave some space between them)
- Bake for 20 mins
- Turn mid-wings over
- Bake for another 20 mins or until browned on top
The Cherubs eat the wings as is, but I like a little bit of sauce with mine. I have lots of dill in my garden at the moment, so I mixed together greek yoghurt, dill and a pinch of salt.
Serve with rice and salad. Oh, and don’t forget to eat mid-wings with fingers – it’s yummier that way!