Hi everyone and welcome to Le Gourmet TV. Today were going to be making a recipe from a new cookbook that’s come across my desk called Wine Bar Food. It’s by Kathy and Tony Mantowano and what they’ve done is they’ve traveled throughout the Mediterranean and gone to wine bars and adopted the recipe’s from this wine bars and broken it down by region.
So the recipe were going to do today is from the region that they’ve identified is Athens, so it’s Greece. And were going to do, it’s a barbequed chicken wings.
So first top were going to make the sauce, I’m going to take three cloves of garlic and put it into my tiny little food processor here. Again this recipe’s if you just click below it says “Click for recipe” or just click on the video, where it says “Click for recipe” new page is going to open up and the recipe will be there.
So three cloves of garlic, we’ve got some salt, we’ve got some hot cayenne pepper, we’ve got some paprika, cumin, ground coriander seed, we’ve got some caraway seeds about a tablespoon of caraway seeds just kind of eyeball in that. I really like caraway so far I’ve got a little bit extra it’s not really going to bother me too much. Third of a cup of olive oil and then were just going to grind some black pepper in there. About a tablespoon of ground black pepper, that is great.
So put the lid on and then were just going to pulse it to mix it together, to make the marinade. So that’s all it takes, marinade is ready to go, in this Tupperware container I’ve got about two pounds of chicken wings. I leave the tips on because I kind of really like them even though there’s not a lot of meat there. There is still lot of flavor there. I like them they’re kind of crunchy when they’re barbequed, so I leave them on. You can cut the tips off and use them for chicken stock if you wish.
So at this point you just kind of take the marinade and pour it over the chicken wings. Now I’ve put this in a Tupperware container, a shallow glass dish would work, a Ziploc bag would work fantastic you can put it in and you can shake it up. I kind of like the Tupperware made for the same reason I can put the lid on I can shake it. I can put it in the fridge a couple of hours now I can take it out and I can shake it again. You want to put this in the fridge at least over night 24 hours would be fantastic. So come on back tomorrow we’ll throw this on the charcoal grill, we’ll grill them up and then we’ll serve them with the cool sauce that were going to make that goes with them.
So these wings have been in the marinade, in the fridge for 24 hours you really need to leave them in the marinade for at least 8 hours, 24 hours just makes it all that much better. Were going to grill this on a charcoaled grill outside, you could do them in the oven or you could do them on a gas grill, but charcoal I don’t think you can beat it for taste. So we’ve put this on and you put the chicken on one side and the coals on the other. This one is heated up to about 375 to 400 degrees.
So now, we’ll just close the lid and we’ll let those go for about 15 minutes before we flip them over. And now is time that you want to move them around on the grill. This side is much hotter than this side. So I’m just going to shift them around a little bit so everything cooks evenly. Close the lid and let them go for another 15 minutes. So at this point they’re pretty much done, the skins are beginning to crisp up the juices are running clear. You just want to turn them one more time to make sure and then cook those for about another 15 minutes.
Great so it’s time to pull this off and serve them up and there you have it spicy chicken wings with Tzatziki Sauce, hope you enjoy it come on back soon.
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