Finally, some nice summer weather arrives in Berlin. So I think a great outdoor cooking section will fit the weather lovely. So this week’s recipe is a simple and finger licking one. I am lucky enough to have a hubby who is very keen on (and very good at) barbeque, so all I needed to do is to make the marinade. This dish is great for a picnic as well – simply make some sweet corn and rice salad garnished with coriander leaves, as a compliment to the dish.
600g chicken wings (about 8 wings), preferably organic
For the marinade:
- 2 cloves of garlic, minced
- 1 piece of ginger (4 cm), grated
- 1 tsp. ground cumin
- 1tsp. ground coriander
- 1tsp. Madras curry powder
- ½ tsp. Turmeric
- 1tbsp. Tomato puree
- 2 tbps. Olive oil
- Generous pinch of salt
- Pinch of black or white pepper
Put all the marinade ingredients and chicken wings into a large bowl and mix well. Thoroughly ‘massage’ the marinade on the chicken wings (I suggest you use those disposable gloves as turmeric might stain your hands). Leave to marinade in the fridge for at least 3 hour or over night. Either grill on a barbeque or in the oven until chicken is cooked through.