Projo Football Food & Spirits

Flavorful and simple.

Charcoal-Grilled Chicken Wings With Lemon And Pepper
3 lemons
6 to 8 cloves garlic
About 1 tablespoon black peppercorns
18 chicken wings
1/2 cup virgin olive oil
Salt

Thinly slice lemons and slightly flatten unpeeled garlic. Using a mortar and pestle, crack the peppercorns. Toss chicken wings with olive oil in a shallow dish and mix in lemon slices, garlic and pepper. Marinate in refrigerator for 4 to 5 hours, turning five or six times.

Prepare a medium-hot wood charcoal fire. With a sharp paring knife, make a small horizontal cut in the skin of the large muscle of each wing, about halfway between the joints. Work the tips of each small part of the wings firmly into the incisions. Pat the wings free of excess marinade and salt them lightly.

Put wings on the grill with cut sides up and baste lightly with the marinade. Grill wings for 4 minutes, then turn them and baste again. Grill for 3 to 4 minutes, then check for doneness by pressing the fleshy part of the wings lightly with a finger. Wings are done when the flesh is firm yet springy. Remove to a rack to cool, or serve hot. Serves 6.

- From Alice Waters' Chez Panisse Menu Cookbook ($16.95, Random House)

---