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Print this Recipe    Chicken Wings 10

Mediterranean Chicken Wings

12 chicken wings
1 cup cider vinegar
2 lemons, juiced
1 lemon rind, chopped
15 cloves garlic, chopped

1/2 tsp salt
1/2 tsp black pepper
1 dash cayenne pepper
1/2 tsp curry powder

In a large plastic baggie, place chicken wings or 5 chicken breasts,
In a small bowl, add cider vinegar, juice of lemon, the rind chopped,
chopped garlic, salt, black pepper, dash of cayenne and curry
powder. Mix the ingredients well and and place in the bag, coating
all the wings. Refrigerate over night or up to 24 hours. Turn over
several times.

Take wings out of the refrigerator about 1 hour prior to grilling.
Remove the wings from the marinade, placing the wings on a cookie
sheet. Discard the marinade.

Preheat the barbecue.

Spray cooking oil on the grates prior to grilling the wings so they
don't stick.

Grill wings on both sides, about 20 minutes total. Be sure not to
dry out the wings.

Place on serving plate and squirt on the garlic sauce. Keep the
extra sauce handy for those hardy garlic lovers.

Note: For the sauce, applied prior to serving, I use Karam's Lebanese
white Garlic Sauce. It is made in Seattle. Its contents in descending
quantities are:Garlic, lemon juice, extra virgin olive oil, salt
and pepper. To remove as much of the fat as possible, grill the
wings on the barbecue.

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