Garlic Chicken Wings with Coriander & Pistachio Pesto
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
20 minutes, plus overnight marinating prep, 40 minutes cook
Serves 4, as part of a meze
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
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.
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