Garlic Chicken Wings with Yogurt, Chilli and Garlic Dip

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When you order a dozen chicken wings in a restaurant you often get 6 chicken wings that have been cut in half to make twelve. When you buy them at the butcher or supermarket you’ll get the whole chicken wing so they will be meatier and easier to eat. The supermarkets usually sell them in kilo packs so if that’s too much follow our example: cook the lot, cool the leftovers, wrap them in tin foil and store in the fridge, and eat them cold or reheat them the next day for breakfast.

Serves 6

6 cloves of garlic, peeled and crushed or chopped very finely
2 tablespoons olive oil
Juice of 1/2 lemon
1kg chicken wings
Salt and freshly ground black pepper


1.  Mix the garlic, olive oil and lemon juice in a large bowl. Add the chicken wings. Season with salt and black pepper. Use clean hands or a large spoon to mix the ingredients together. Cover with cling film and marinade in the fridge for at least 20 minutes and up to 2 hours.

2. Preheat the oven to 180C Fan – 200C – 400F – Gas 6. Lightly oil a sheet pan or baking tray. Lay out the chicken wings evenly on the sheet and bake for 20 minutes. Turn the heat to 200C Fan – 220C – 425F – Gas 7 for 10 minutes or turn on the grill to high and grill the chicken wings until golden.

Serve the chicken wings with a Yogurt, Chilli and Garlic Dip
Add a clove of crushed garlic and a half a finely chopped red chilli to 200ml of Greek yogurt. Add a teaspoon of honey to sweeten if you wish. When you are buying Greek yogurt make sure that it is actually Greek yogurt (made in Greece) and not Greek-style yogurt.

If you reheat chicken wings cook them for 15-20 minutes in a preheated oven at 180C Fan – 200C – 400F – Gas 6.  Make sure that they are heated right through. Use the same tin foil packaging that you used to store them in the fridge.

This recipe has been triple-tested in the gréatfood test kitchen.

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