Tuesday, September 06, 2005

Where I've been + a Barbecue Booster

Things that really matter - I haven't been very blog-active lately. My sister came from the States with her little son, so I spent some time with them and didn't have any left to blog...

Last week-end we had a family barbercue, and I used an old recipe to spice chicken (it is originally for chicken brochettes, but I used it for wings with tremendous success). I've been using this recipe for several years, and each time people keep talking about it for weeks after the barbecue. It's not my invention, but I don't remember where it came from...
So here's the things you should mix to put on around 2kgs of chicken wings. I suggest you let the wings rest a couple of hours in the refrigerator before putting them on the fire, so the tastes would be better impregnated.
Of course, the quantities are rough approximations and should be altered to suite your own taste.

  • Paprika (sweet, not hot) - 3 table spoons
  • Crushed Chili Pepper - 1 tea spoons
  • Cumin - 3 tea spoons
  • Cinnamon - 1 to 2 tea spoons
  • Nutmeg - 1 to 2 tea spoons
  • Crushed Garlic - 3 tea spoons
  • Lemon Juice - of 2 to 3 fresh lemons
  • Ground Black Pepper
  • Salt
  • Olive Oil - about 1 cup

You mix it all thoroughly and make sure all parts of the chicken are fully smeared with this stuff. After a couple of hours, put it on the barbecue and have some of the best chicken wings you've ever known!

I'd be glad to hear how it went...


Ran Regev said...

Hi Ilan!
- Congratulation for the blog!
- It looks a very nice receipe for chiken wings, indeed. Though, it seems a bit lemon for my taste. Also I think I'll prefer it hotter.

- Although you have lemon juice and oil in this souce, I think it is still considered dry souce. Try wet-souces based on either tommatos or reduced sugar melted in viniger or water. You'll love it! (and you'll need to wash your hands well, it becomes sticky...)


Ilan Assayag said...

Hi Ran,
I'm happy you showed interest. I suggest you try it before doing too many changes - I personally love it just like that.

Btw, the lemon (just like vinegar or wine) is great to soften the chicken's meat. The oil makes sure it burns smoothly and I think it also prevents it from drying out (if you don't leave it too long on the fire, it won't dry out, I swear).

As for the tastes - you could try adding tommatos or maybe replacing the lemon with vinegar (I personally prefer lemon by far), but I wouldn't make it sweet. In my opinion it would just be a tid bit too much.

As for spicy - you can always add some hot pepper to the spices or when you let it rest be it with some real red hot chilly peppers...

Bon Appetit!