I learnt of this recipe years ago as an undergrad browsing through the cookery section of the library. It’s a recipe contributed by one of our MPs. So easy to make yet so delicious. All you need is to marinade chicken wings with dried rosemary, garlic, olive oil and salt and then pop them in the oven.
Recently, I discovered this wonderful and beautiful pink fine grain – Himalayan Salt. And they are so cheap at Mustafa. Anyway, seasoning your chicken wings with this pink salt makes the dish so unbelievably delicious that I feel sad not having discovered this wonderful salt years ago. That would have impressed my boyfriend tremendously. Then again, he gets to eat my food every day now. Almost. But I digress.
I watch lots and lots of food shows and one thing that puzzles me is that these Ang Moh (Caucasian) cooks throw away the wingtips. Even Alton Brown, the cooking scientist (or he believes himself to be) said that the wingtips have no culinary value at all. MORON! I am very sure that here in little old Singapore, the wingtip is sucked on, chewed and if crispy enough, completely obliterated in a matter of seconds. Why, I fight with The Little Girl for this ‘culinary goodness’!Hmph!
Anyway, for this recipe, I use whole garlic cloves on top of minced garlic to spread over the chicken wings. The whole garlic cloves will roast and taste oh so wonderful. I used fresh rosemary for this recipe just because I had some on hand. Ah, the smell of it roasting in the chicken. I love olive oil, garlic, good quality salt and chicken all working so harmoniously together in the hot hot oven. The smell, even if you don’t get to eat the chicken (sorry neighbours!) will make you float.
See that soft roasted garlic goodness? All mine. 😀 Swooning. I make this dish very often. Very often indeed.