Jwaneh Djej – Chicken wings in a tangy sauce2018-02-28
- Servings: 3
This is my version of this Lebanese recipe; finger licking good and easy to prepare!
It can be served as a main dish, as a starter or part of a mezze.
Fresh coriander is part of the ingredients. If you don’t like it, replace it by fresh parsley.
- 1 dozen of chicken wings (min 4 p/p as main course)
- 1 tbsp of garlic powder
- 1 tsp of sweet paprika
- 1 tsp of white pepper
- 1/2 tsp of cinnamon
- 1/2 tsp of turmeric
- 4 gloves of garlic, mashed
- 1 handful of chopped green coriander or parsley
- Juice of 1 lemon
- 1 tsp of salt for the wings and 1/2 tsp for the sauce
- Drizzle of olive oil to coat the chicken
In a baking dish, put the chicken wings with the garlic powder, paprika, turmeric, white pepper, cinnamon, salt and olive oil. Rub and coat evenly. You can do this in advance and leave it in the refrigerator until ready to cook.
Then, in a bowl, mix the mashed garlic with lemon juice, coriander (or parsley), salt and a drizzle of water. Set aside.
When ready to cook, bake the wings in a hot oven (200 C) until it becomes crispy and golden brown. When done, remove and pour the prepared sauce on top. Mix well and put back in the oven for about 10 minutes.