I love chicken wings when they are seasoned and crunchy. But I also love succulent and juicy chicken breast, particularly when cooked on the BBQ. Today I could not decide which to make, so I decided to make both. I cooked for four people, but I made a little extra so we would have leftovers.
I was very undecided about what to flavour the chicken with...I now have so many herbs and spices that the choice is almost more difficult (if I only had a few items, the choice would be a lot easier). But at the last minute I went with sumac, lemon and garlic. These flavours taste so summery and fresh. If I had had any fresh mint, I would have sprinkled some on top when serving, but unfortunately, today I didn't.
I probably cooked the wings for about an hour and 50 minutes. They didn't really need this long, this just happened because we started the BBQ later than I had anticipated, and then the breasts took a while to cook. You really just need to cook them until they are crispy and golden.
Ingredients (serves 4 with leftovers)
3 plastic freezer bags
8 chicken wings
4 chicken breasts trimmed
2 teaspoons sumac
4 cloves garlic crushed (add less if you do not like garlic as much as I do)
Juice and zest of 2 lemons
Salt and Pepper
4 tablespoons olive oil
Take two of the freezer bags and add to each: 1 clove garlic, 1/2 teaspoon sumac, zest and juice of half a lemon, a tablespoon of olive oil and salt and pepper. Add 4 chicken wings to each and use your hands to massage the marinade into the chicken wings. To the last freezer bag, add 2 cloves garlic, 1 teaspoon sumac, zest and juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Store in the fridge until ready to cook (you could marinade for a few hours if you like).
Preheat the oven to 200 degrees. Place the wings in a single layer on a tray lined with baking paper. Bake for an hour or so until crispy and golden (or longer if desired).
Cook the chicken breasts on a BBQ until cooked through. Serve immediately.
You could serve with mayonnaise or aioli if desired.