I have been going to a lebanese restaurant for a while now and they do the best chicken wings i have ever tasted. i want to know their secret. they are chargrilled over coal and i know that they put butter on them to help with the browning. what i cant replicate is that they are sticky, the seasoning goes right to the bone and they also manage to get a sort of citrus flavour to the bone also. i imagine that some sort of brine would help with the seasoning going into the flesh but the citrus notes have me stumped. if anyone actually knows a recipe or even just has some suggestions id be very appreciative. thanks.
Consider asking the people at the restaurant how they do the preparation, since you like it so much, and explain that you are curious to understand how these are different from other varieties of chicken wings. People who cook professionally are often flattered when people want to understand how they prepare things. They are unlikely to give you an actual recipe, since restaurant preparations vary greatly from recipes for home cooking, due to process/quantities, etc., but you can learn a lot from asking.
My mothers chicken wing:
for the marinade:
- Lemon juice
- Lebanese 7 spices
- lots of garlic
- fresh green coriandre leaves
- butter or oil
Let the wings sit in the marinade for few hours, and grill, while rubbing the wings every 2 minutes with the marinade until cooked and golden.
Another recipe is a pot wings:
Fry garlic and potato in a frying pan until half cooked, remove and drain fro excess oil.
Prepare lots of lemon juice
Add the garlic and potatoes to a pan, then add the wings (or any part of the chicken) on top of them.
Add the lemon juice until the potatoes and garlic are fully covered.
Add a splash of water or chicken broth and bring all to boil until everything is tender and fully cooked.
(You can use the stove or bake them in the oven).