- 1/4 cup extra virgin olive oil
- 1 1/2 smoked paprika
- 1 tsp ground cumin
- finely grated zest of 1 lemon
- 1kg chicken wings, halved
- lime wedges for serving
- In a shallow dish, mix the oil, paprika, cumin, lemon zest, and a good grinding of black pepper.
- Add the chicken wings and turn to coat in the dressing.
- Cover and marinate for at least an hour refrigerated, but up to 24 hours is best.
- Gently turn the chicken wings in the dressing, adding 1/2 tsp salt.
- Cook over a low to medium heat on an oiled barbeque hot plate for about 45 minutes or until cooked through and well-coloured.
- Baste with the marinade juices from time to time.
- Transfer the chicken wings to the grill rack for the last few minutes.
- Transfer the chicken wings to a platter, sprinkle with salt, and squeeze over lime wedges.
Note: As we have a gas barbeque, I like to use a smoker box to add a bit of smoky flavour. If you don’t have one of these, add a stalk of rosemary to the heat source and let the wings absorb the smoke.
Serving: We eat this with a fresh garden salad and a warmed Turkish bread. Good with a beer too.
