Garlic Chicken Wings with Coriander & Pistachio Pesto

Name: Garlic Chicken Wings with Coriander & Pistachio Pesto
Prep time: 20 minutes, plus overnight marinating
Cook time: 40 minutes
Yield: 4, as part of a meze Servings
Cuisine: British
Ingredients: 4 garlic cloves, peeled; 1⁄2 tsp allspice; Juice of 1⁄2 lemon; 2 tbsps Greek yogurt; 500g chicken wings; 1 tbsps rapeseed or olive oil; Sea salt; 10g pistachio kernels; 2 handfuls of roughly chopped coriander leaves; 2 tbsps white wine vinegar; 1 tbsp rapeseed or olive oil; Sea salt

preparation 20 minutes, plus overnight marinating
cook time 40 minutes
Serves 4, as part of a meze

These finger-licking chicken wings are a staple meze dish. Marinating them overnight in a simple mix of yogurt, lemon and garlic tenderises the meat beautifully

Recipe taken from Saffron in the Souks by John Gregory-Smith (Kyle)

Ingredients Method

For the wings:
4 garlic cloves, peeled
1⁄2 tsp allspice
Juice of 1⁄2 lemon
2 tbsps Greek yogurt
500g chicken wings
1 tbsps rapeseed or olive oil
Sea salt
For the pesto:
10g pistachio kernels
2 handfuls of roughly chopped coriander leaves
2 tbsps white wine vinegar
1 tbsp rapeseed or olive oil
Sea salt

1. Bash the garlic with a little salt into a paste and tip into a large mixing bowl. Add the allspice, lemon and yogurt and mix well. Tip in the chicken wings and toss together so that the marinade coats the chicken completely.

Cover and refrigerate overnight.

Preheat the oven to 220°C/ Fan 200°C/ Gas 7 and take the wings out of the fridge to come to room temperature. Pour the oil over the wings and mix well. Transfer to a baking tray and roast for 35-40 minutes until golden and gnarly.

Meanwhile, bash the pistachios and coriander into a rough paste. Pour in the vinegar and oil and season with a pinch of salt. Mix this together really well and serve immediately alongside the wings.

Ingredients

For the wings:

4 garlic cloves, peeled

1⁄2 tsp allspice

Juice of 1⁄2 lemon

2 tbsps Greek yogurt

500g chicken wings

1 tbsps rapeseed or olive oil

Sea salt

For the pesto:

10g pistachio kernels

2 handfuls of roughly chopped coriander leaves

2 tbsps white wine vinegar

1 tbsp rapeseed or olive oil

Sea salt

Method

Cover and refrigerate overnight.

Meanwhile, bash the pistachios and coriander into a rough paste. Pour in the vinegar and oil and season with a pinch of salt. Mix this together really well and serve immediately alongside the wings.