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Chicken Wings with Tomato Dressing

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Serves: 6
175ml / 6 fl oz olive oil
3 garlic cloves, finely chopped
1 tsp ground cumin
1kg / 1 Ib 4 oz chicken wings
2 tomatoes, peeled, deseeded and diced
5 tbsp white wine vinegar
1 tbsp shredded fresh basil leaves

Preheat the oven to 180ºC / 350ºF. Mix 1 tablespoon of the oil, the garlic and the cumin together in a shallow dish. Cut off and discard the tips of the chicken wings and add the wings to the spice mixture, turning to coat. Cover with clingfilm and leave to marinate in a cool place for 15 minutes.

Heat 3 tablespoons of the remaining oil in a large, heavy-based frying pan. Add the chicken wings in batches and cook, turning frequently, until golden brown. Transfer to a roasting tin.  roast the chicken wings for 10-15 minutes or until tender and the juices run clear when the point of a sharp knife is inserted into the thickest part of the meat.

Meanwhile, mix the remaining olive oil with the tomatoes, vinegar and basil in a bowl.

Using tongs, transfer the chicken wings to a non-metallic dish, Pour the dressing over them, turning to coat. Cover with clingfilm, leave to cool, then chill for 4 hours. Remove from the refrigerator 30-60 minutes before serving, to return them to room temperature.

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