Chicken wings marinated in garlic (Jawaneh d'jej bil-toom) from Lebanese Cuisine by Anissa Helou

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Notes about this recipe

  • mcvl on March 03, 2014

    I marinated the wings for 36 hours, then stewed them in the marinade in a closed pot in the oven, then finished them under the broiler. This is much less error-prone than starting by broiling; wings cook unevenly. The cooked marinade makes a delicious sauce with Persian steamed rice.

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