Grilled chicken wings and legs
Grilled wings and legs are a favorite food for children. If you have a lot of children in your company, it’s better to cook at the rate of 3 wings and 3 legs for each - otherwise it won’t be enough.
Ingredients
Servings 6- 12 chicken wings
- 12 chicken legs (drumsticks)
- salt
- freshly ground black pepper
- fresh vegetable salad to serve
- 1 red chili
- 3 garlic cloves
- 1 shallot bulb
- 100 ml of olive oil
Cooking
Step 1
At the wings, cut off the last phalanx (they are not needed, they can be used for broth). Cut the wings at the joint. Rub the legs and prepared wings with salt and pepper.
Step 2
For the marinade, cut the chili lengthwise, remove the stalk, seeds and membranes. Cut the pulp arbitrarily.
Step 3
Peel the garlic and shallots, and chop as desired. Place the garlic, shallots, and chili in a blender jar, add the olive oil, and blend until smooth.
Step 4
Place the legs and wings in a bowl, add the marinade and stir until the marinade evenly coats the meat. Cover the bowl tightly with cling film. Marinate 2 hours at room temperature or 12-24 hours in the refrigerator.
Step 5
Preheat the grill or light the coals in the brazier - they should burn well and be covered with gray ash. Heat the grate, grease. Shake off the marinade from the legs and wings, place on a wire rack and fry, turning once every 1 minute, about 20 minutes. Serve hot with vegetable salad.