Garlic marinated chicken wings

Rinse the wings under a stream of cold water, ensuring you remove any impurities or residues. After this step, place them on a dry towel or paper napkin, allowing them to drain well of water. This step is crucial as it helps achieve a crispy texture in the end.

In a large bowl, prepare the marinade. Mince a few garlic cloves, letting their intense aroma release. Add a splash of extra virgin olive oil, which will enhance the flavor and help the spices stick better to the wings. Continuing, add salt and freshly ground pepper to enhance the taste, as well as a few drops of Worcestershire sauce for depth of flavor. If you want a spicy taste, feel free to add a bit of hot sauce or smoked paprika.

Mix all the ingredients well until you obtain a homogeneous paste, then add the wings, ensuring each piece is evenly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least an hour, but ideally, let them absorb the flavors for a few hours or even overnight.

After the wings have marinated, preheat the oven to 200 degrees Celsius. Prepare a baking tray lined with parchment paper or greased with a little oil to prevent sticking. Place the wings on the tray, leaving a little space between them to allow for air circulation and achieve even baking.

Bake the wings for about 30-40 minutes, turning them halfway through, so they brown evenly. You will notice a golden and appetizing crust forming, and the enticing aroma will fill the entire kitchen.

When ready, remove the wings from the oven and let them rest for a few minutes before serving. These delicious wings can be accompanied by a garlic yogurt sauce or a fresh salad, making them ideal for a family meal or a gathering with friends. Enjoy every bite and relish the combination of flavors!

 Ingredients: Ingredients: 8 large wings or 12 small ones. For the marinade: 8 large garlic cloves, peeled and crushed, 2 tablespoons of olive oil, juice from one lemon or lemon juice, 1/8 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of black pepper, salt.