Grilled Garlic Chicken Wings

2 lbs. chicken wings, each cut in half
6 to 8 garlic cloves, finely chopped
juice of 1 lemon
salt and pepper, to taste
1 to 2 T. anise-flavored liqueur, such as Pernod (optional)
1/4 to 1/2 t. cumin
large pinch of ground cinnamon
3 to 4 T. extra virgin olive oil
shredded lettuce or other greens, for garnish
lemon wedges, for garnish

Combine the wings with the garlic, lemon juice, salt and pepper, optional liqueur, the cumin, cinnamon and olive oil. Mix well, until the chicken wings are coated with the marinade. Let marinate at room temperature for about 1 hour. Better still, tightly cover the container and refrigerate for up to 2 days.

Prepare a fire in a barbecue grill.

Grill the chicken wings over medium heat for 15 to 20 minutes, turning them from time to time, until they are cooked through, crisp and lightly browned/charred in spots.

Serve hot, on a little bed of shredded lettuce, or tender watercress, or any little green.

Serve with lemon wedges alongside.

Serves 4.
 

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