Greek Baked Chicken Wings
For the Marinade:
¾ C. Olive Oil (I think you could get by using less oil)
2-3 large lemons, zested and juiced (about ½ C. lemon juice)
6 garlic cloves, peeled and crushed
1-1/2 T. dried oregano
1 T. black pepper
2 tsp. salt
1 tsp. sweet paprika
1 tsp. cayenne pepper (optional, if you want spicy wings)
For the wings:
3 lb. chicken wings (whole or buffalo)
Crumbled feta cheese, for garnish
Sliced lemons, for garnish
Fresh chopped parsley, for garnish
Whisk together the oil, lemon juice and zest, and the remaining marinade ingredients (only add cayenne if you want spicy wings)
Add wings to marinade and toss to coat evenly. Cover and refrigerate for a few hours or overnight (preferable).
Preheat oven to 375 degrees F. Spread wings on large baking sheet and bake in heated oven for 45-50* minutes. (Original recipe says to broil wings briefly to turn skin brown, but I haven’t found that is necessary.)
Garnish wings with feta cheese, lemon slices, and generous sprinkle of fresh parsley. You can also dip in Greek Tzatziki sauce, if you’d like.
I like to serve this with lemon potatoes, which I roast alongside the wings, and a Greek salad.
Note: Since I like my wings very lemony and moist, I often increase the wet ingredients and spices. In addition, I will often use jarred chopped garlic, instead of fresh.
* If you use wings that are halved (buffalo), the wings may take less time to bake.
I love some escarole! Can't find it here in SoCal, oddly, so I have begun lobbying my local farmers at the markets and one of them said he's actually considering it!
Sometimes it is hard to find here too but I noticed the IGA or specialty stores carry it. I also tend to find it in Italian neighborhood markets. You could use kale as a substitute too. :)
Our weekly farmers market is actually on a street in our Little Italy (!). The Italian markets don't have it, nor does Whole Foods, nor do other west coast based health food store chains. I can't even find a non-organic version. The farmer I spoke with is Mexican-American, and I told him about how in Italian tradition we use a lot of escarole, and that it's not as bitter as kale or chard when cooked. He said a few others have asked about it as well, and that with the next planting season nigh, he was giving it serious consideration. So fingers crossed!
I might print out your recipe above and bring it to him...
There's a stand in the La Mesa Farmer's Market (On Fridays from 3 to 7) that *sometimes* has escarole so if you're in the area, check it out. The guy that I'm thinking of also sells organic meats, just so you'll know who to look for.
It's easy to grow during the cooler season though, so I always try to add some to my salad planter. Walter Anderson Nursery usually has escarole plants during the early fall or they can order it for you if they're out.
Thanks for the info. By any chance is it Sage Mountain Farm?
And I don't plant plants - I have a few fruiting trees, but despite how much I love to cook I despise gardening. Not that I'm bad at it, I just hate it. Between getting older and having musculoskeletal issues, and very severe outdoor allergies, it just makes me unwell. I keep my gardening activities to a minimum and hire help to keep the garden in reasonable shape. When we moved here, I lobbied for a condo, I didn't even want a house with a garden. I lost that battle, but I really lost the war when we went to close on this house. We thought the property was way smaller than it is - thought it ended right behind our garage, however we're responsible for a whole chunk of canyon, so we thought the lot was only about 50 feet deep, turns out it's 100 feet deep (but only 35 feet across with zero property lines, LOL). This is what happens when for sale inventory is so low. I enjoy the wildlife, and our view, but I'm hoping to move to a condo in a few years, I have no time, patience, or will to maintain outdoor space anymore.
This is a a super-simple breakfast that I make when I don't want heavy food. If you have a Ninja-type blender with the individual cup, put one cup yogurt (some brand with very low sugar, like Siggi's skyr), add milk (I use macadamia milk) and fruit if desired. Blend and drink.
If you add fruit, just add a touch more milk so it blends easily.
I like this homemade yogurt smoothie because most smoothie bases are too sweet. This morning I had a spiced pear from Siggi's seasonal flavor. You can add the yogurt frozen as well; makes it colder.
This is a a super-simple breakfast that I make when I don't want heavy food. If you have a Ninja-type blender with the individual cup, put one cup yogurt (some brand with very low sugar, like Siggi's skyr), add milk (I use macadamia milk) and fruit if desired. Blend and drink.
If you add fruit, just add a touch more milk so it blends easily.
I like this homemade yogurt smoothie because most smoothie bases are too sweet. This morning I had a spiced pear from Siggi's seasonal flavor. You can add the yogurt frozen as well; makes it colder.
You can also use frozen fruit, like berries or mango, to make it colder too! I make these all the time, I add some probiotics and a squirt of flax oil.
That's the beauty of it; you can use anything you want! Sometimes I go with an apple or pineapple juice base even though it adds more sugar. Pineapple juice with mango, cucumber, kale and kiwi is so good together! I need to remember to add wheat germ. I have it in the closet and keep forgetting to use it.
@triciact, re the Baked Spicy Shrimp recipe: what do you think would be a good substitute for the asparagus? Maybe green beans? My husband can't eat asparagus.