This recipe is an extremely special one for me, as it is one that has run in the family for a multitude of generations. With a unique twist of Lebanese shish tawouk spices, topped with tomato sauce and garlic, these wings are definitely one of a kind. I love to have them with a side of toum, a traditional Lebanese garlic sauce — you can find the recipe here!
- 1 pound chicken wings
- 4 tablespoons tomato sauce
- 1 teaspoon shish tawouk spices
- 2 garlic cloves, crushed
- 1 teaspoon white vinegar
- 2 tablespoons cooking oil
- Mix together the chicken marinate — the tomato sauce, shish tawouk spices, crushed garlic cloves, vinegar, and cooking oil.
- Mix marinade well into chicken wings, leaving them for a couple of hours (around 2-3 hours) for optimum taste.
- Pre-heat oven to 200 degrees Celsius (400 F)
- Wrap the chicken, with the marinade, in tinfoil and place in pre-heated oven. This traps the moisture and allows it cook well and tender, without the outsides getting overcooked. Cook while wrapped for around 30 minutes.
- Open up the foil to expose the wings to the oven heat, allowing the outsides to cook. Keep turning wings for the next 10-20 minutes until browned.