A summery splash ... to finish off, transfer the wings to the barbecue grill rack for the last few minutes. Add a stalk of rosemary to the heat source, fan the flames and let the wings absorb the rosemary smoke for a few seconds.
¼ cup extra virgin olive oil
1 tsp smoked paprika
1 tsp ground cumin
Finely grated zest 1 lemon
Salt and freshly ground black pepper to taste
1 kg (2¼ pounds) chicken wings, halved
Lime wedges for serving
1 In a shallow dish mix oil, paprika, cumin, lemon zest and a good grinding of black pepper. Add chicken wings and turn to coat in the dressing. Cover and marinate for at least 1 hour, but up to 24 hours, refrigerated, turning occasionally.
2 Gently turn chicken wings in dressing, adding ½ teaspoon of salt. Cook over a low to medium heat on an oiled barbecue hot plate for about 45 minutes or until cooked through and well coloured; baste with marinade juices from time to time. Be careful not to brown the chicken wings too quickly; it is best to cook them slowly and thoroughly. Alternatively, cook in an oven preheated to 190°C (375°F) for about 25 minutes, or until golden and cooked through.
3 Transfer chicken wings to a platter, sprinkle with salt and squeeze over lime wedges. Serve hottish or at room temperature as a nibble, or as part of a barbecue meal.
Photography Aaron McLean http://www.aaronmclean.com