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Chicken Wings tou Kalofaga

In Greece, festivities are well under way. It’s Carnival time in Greece and one of the biggest days is centered around grilled meats. The period of Carnival in Greece is called “Apokries” and today marks “Tsiknopempti”.

Tsiknopempti is a compound word that describes the smell of grilled meats and Thursday: “Tsikno-pempti”. Tavernas will have lit up their grills early, those Greeks with a space for their grill will light up the coals, be it beside their apartments or on rooftops of buildings. Other diehards will simply use their indoor grills.

Many cities and municipalities will also host and offer their own array of grilled meats: souvlakia, biftekia and keftedes, lamb chops, grilled pork belly and even chicken hits the grill. Vegetarians and the like, run! There’s no tofu, fish or roughage today – it’s all about the meat.

All over Greece, parades, dancing, costumes all feed the “kefi” (spirit) that is so evident during Apokries (Carnival). Apokries in Greece began in ancient times, believed to be a form of worship to the God of Wine and Feast, Dionysos. In modern times, Apokries is the period before the Greek-Orthodox Lent. Apokries when literally broken down, means saying farewell to meat. Apoxh apo kreas – Apo-kries.

There’s just over another week of celebrations and indulging until Sarakosti (Lent) begins. Today, I’m going to share with you my recipe for grilled chicken wings, Kalofaga-style!

I’ve made this recipe on many occasions and the seasoning is right and the flavour – might coax the most die-hard vegetarian back into meatdom. The best way to make these is with the wings intact – wing tip, mid-section and drumlet. This way you’ll have an easier time watching over the wings on the grill.

When possible, grill these chicken wings. When the spices in the marinade hit the heat, some kinda-grilling-aromatherapy takes place, a warm, comforting aroma that tells you you’re about to nosh on something “poli nostimo” (very tasty). Fully aware that not everything has a gas or charcoal grill, I’ve also tried these in the oven and yes, the results are also very delicious. Not as good as on the grill but still worthy of trying.

The ingredients used here are available/present in most peoples’ pantries and what makes this dish so tasty is that wings have some fat. Fat equals flavour and they cook quickly. When grilling, do not leave the wings unattended as you’re likely to experience some flare-ups.

Chicken Wings tou Kalofaga (Φτερούγες του καλοφαγά)

1 kg. (2.2 lbs.) chicken wings

4-5 cloves of garlic, finely minced

1 small onion, passed through your box grater

zest and juice of 1/2 lemon

1/4 tsp. ground cinnamon

1/4 tsp. smoked paprika

1/2 tsp. ground allspice

1 tsp. ground black pepper

2 tsp. fine sea salt

2 Tbsp. fresh thyme (2 tsp. if dry)

1/4 cup olive oil

  1. In a large bowl, mix all the ingredients for the marinade together. Have a quick taste and adjust to your tastes.
  2. Rinse your chicken wings under cold water, strain and pat-dry, Add your wings into the bowl with the marinade and toss until well-coated with the marinade. Place in your fridge overnight.
  3. When you’re ready to grill, take your wings out of the fridge and allow them about 20 minutes to return to room temperature. Pre-heat your gas grill. Brush off any excess residue on your grill surface and set the heat for a medium-high. Wipe the grill surface with an oil-treated towel before grilling.
  4. Place your chicken wings on your hot-grill. Do not leave unattended as flare-ups can and will occur when grilling chicken wings. Grill your wings for 3-4 minutes a side.
  5. If using your oven, pre-heat the oven to 425F and set the rack to the 3 position from the top. Line a baking tray with foil or parchment paper and treat with cooking spray. Lay your wings out on the tray and when the oven is ready, bake your wings for 20 minutes and then flip. Bake for another 15 minutes or until crisp and brown.
  6. Serve the wings alongside with some lemon wedges and your favourite hot sauce.

 

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43 Responses

  1. Just came from food blogga seeing her delcious wings and now i see here too.
    Oh now i am really craving for some.
    So so yumm. I am sure it is far tastier in a barbacue than in the oven, but when i make i will have to do with the oven.

  2. I bet they taste as good as they look!!!! Is that a beer in the background? Aaaaaggghghghhhh… I’m on diet… I cannot look at that… the whole vision of the wings and beer is a sin!!!!
    We are getting ready for Carnaval here too, but wish I was in Rio ;D.

  3. Μέσα στο “πνεύμα” της ημέρας… και διάλεξες κάτι ξεχωριστό και αγαπημένο από πολλούς…
    “Καλό Τσίκνισμα” μιας και είναι ακόμη ημέρα στα μέρη σας…

  4. I think I want to be in Greece right now. Laissez le bon temps rouler! (Well, I don’t know the Greek equivalent of that phrase). I love that you don’t just do one day for your pre-Lent fesitivities (and your Lent starts earlier than many. I want to go out and celebrate Dionysius!

    Wings are one of my favorite party foods and these just look fantastic. I wish I had a grill so I could get some of that wing aromatherapy you mentioned.

  5. You say “Serve the wings along side with some lemon wedges and your favorite hot sauce.”
    I say “Serve along with your favorite beer!” :)
    Allspice is my new favorite spice. These would be perfect for our big Superbowl this weekend!

  6. I have only recently started to use cinnamon when making a rub for my chicken and the family highly approved…..now thanks to you, I can add to the aroma by adding all the other wonderful spices that I have’nt tried before!!!

  7. These wings look fantastic, Peter! I love the combination of spices and other flavors in your marinade. It’s way too late at night for me to be drooling over food, but I’m drooling over these!

  8. Wait – there is an actual word for the smell of grilled meats? What genius! No wonder Greece is the father of Western civilisation! These look so delicious.

  9. Mmmmmmm, the aroma as these cook will be just incredible. And I have chicken wings in the freezer and all the other ingredients in the pantry. Munchies for Saturday night here definately.

    Super Thanks, Peter

  10. Oooooooh Petah, you have to admit this kinda proein is bettah ( & coolah) than snails. I love ’em… grilled to perfection. Nom nom nom … I love the new look too. Congrats!! Great neat layout!

  11. There are so many recipes for chicken wings lately and they all look so good, I was having a difficult time selecting one to cook for Super Bowl this weekend. Well, now I have found it! These look delicious. Wish I could grill them, but given a temperature of 6 degrees with ice & snow, I’ll opt this time for putting them in the oven! Thanks, Peter for another great recipe!

  12. I could eat that entire platter (maybe)! They look delicious – especially with the howling wind and slashing rain we’re having right now…. I miss grilling weather…

  13. i need to make this some time. i love wings but the only way i know how to prepare them is to make hot wings!!! – so generic. this recipe surely will be a party pleaser. i will check back later when i have made them for a potluck party!!!

  14. I like the unexpected addition of cinnamon and allspice in the marinade ingredients. Unusual for ‘typical’ wings but I’m sure another level of flavor…and that’s what makes them a la Kalofaga.

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