Ingredients
Units
Scale
For the Chicken Wings:
- 12 chicken wings with tips cut off
- For the Marinade:
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/2 cup of fresh Italian parsley - stems removed and chopped
- 5 garlic cloves - finely chopped
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1 1/2 tsp. ground coriander
- 1/2 tsp. sugar
For the Chutney:
- 1/2 cup raisins - chopped
- 1 sweet onion - diced
- 1 red bell pepper - grilled
- 3 tbs. honey
- Juice of 1/2 lemon
- 2 cloves garlic - chopped fine
- 1/4 cup fresh Italian parsley - stems removed chopped
- 1 tsp. salt
- 1/2 tsp. sugar
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 3 - 4 tbs. olive oil plus and extra one or two to grill the onion and garlic
Instructions
For the Chicken Wings:
- Combine all of the ingredients for the marinade in a large bowl.
- Add the chicken wings and toss. This may be used immediately or cover and place in the refrigerator for an hour or up to overnight.
- Preheat Oven 350 degrees F.
- Place chicken wings in a cast iron frying pan and bake for 55 – 60 minutes or until the wings become a beautiful golden color and the juices at the thickest part of the wings runs clear.
For the Chutney:
- Grill the red bell pepper on the open grill or in a pan to a nice char. Let the pepper cool and then gently scrap the skin off and cut the pepper into diced pieces.
- Next, heat a cast iron frying pan with 2 tbs. olive oil and place the sliced onion and chopped garlic in the pan to get to a nice golden color, tossing as you saute, so that you do not burn the garlic.
- Place the diced pepper and the onion and garlic in a medium sized bowl. If you would like the chutney in smaller pieces you may use a scissor and cut through the pieces in the bowl.
- Add the chopped raisins, lemon juice, honey, seasonings, olive oil and parsley and toss.
- Serve with the wings. Refrigerate after using.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 6
