Serves 6

  • 18 chicken wings, cut in half at the joint
  • 2 tsp. kosher salt
  • 1 lemon, thinly sliced
  • 1 Tbsp. olive oil
  • 1/2 cup Garlic Paste (see below)
  • 1 scant cup lemon juice
  • 1 small handful cilantro leaves, finely chopped
  • 1 tsp. nigella (or black sesame) seeds

    Active time: 15 minutes
    Total time: 1 hour 10 minutes

    Preheat oven to 500°. Pat wings dry, then place in a large bowl. Season with salt and toss with lemon slices.

    Place wings and lemon slices snugly on the rack of a roasting pan. Drizzle with olive oil and bake until browned, about 40 minutes.

    Carefully turn over wings. Combine Garlic Paste and lemon juice and pour over wings. Return to oven and cook 15 minutes.

    Transfer wings to a serving platter, garnish with cilantro and nigella seeds, and serve immediately, with extra Garlic Paste on the side for dipping.

    Garlic Paste

    Makes 4 cups

  • 3 1/2 ounces garlic, peeled (about 20 cloves)
  • 1 tsp. kosher salt
  • 3 cups canola or sunflower oil
  • 1/2 cup plus 2 Tbsp. lemon juice


    Total time: 10 minutes

    In a food processor, blitz garlic and salt until well combined. With motor running, gradually add oil and lemon juice. Refrigerate in an airtight container for up to 1 month.

    From Alimentari: Salads + Other Classics from a Little Deli that Grew by Linda Malcolm and Paul Jones (Hardie Grant; August 1, 2016), founders of Melbourne restaurant Alimentari.

    Next Story