• bay leaf 1 large bay leaf, crumbled fine
  • cayenne pepper 1/4 teaspoon cayenne pepper
  • chicken wings 4 lbs of uncooked chicken wings
  • coarse salt 1 tablespoon kosher or coarse salt
  • garlic cloves 2 large garlic cloves, peeled and sliced
  • ground pepper 1/4 teaspoon ground black pepper
  • olive oil 2 tablespoons olive oil
  • paprika 2 teaspoons paprika
  • red chili flakes 1/4 teaspoon crushed dried red chili flakes
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How to make it

  1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper, and olive oil into a paste.
  2. Put the paste mixture into a large Ziploc bag.
  3. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or overnight.
  4. Remove the chicken wings from the refrigerator and let stand at room temperature while preparing the grill.
  5. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
  6. Grill the wings over high heat until skin is crisp and the chicken is cooked through, about 3-5 minutes per side.
  7. Serve immediately.