Have you ever noticed how perfectly normal people feel completely comfortable acting like neanderthals during a football game? Once I watched a relatively reserved acquaintance stand up with his fists balled, let out a primal roar and kick a coffee table, and all because his team’s ball was intercepted. The Bleacher Report’s Craziest Sports Fans Ever slide show includes one neanderthal after another. Even if you don’t like sports, it’s worth your time to watch a few of these, if only to reassure yourself of your own normalcy. I love #45, demonic Georgia Super Fan.
With the Super Bowl just a few weeks away and J’s beloved Indianapolis Colts still a contender, I’m stockpiling game day recipes. This one for Garlicky Lemon Cuban Chicken Wings is one of the best. Marinated in lemon juice, olive oil, oregano and a whopping 12 cloves or garlic, these wings have tons of flavor without the need to set your tongue on fire with fiery buffalo sauce. I love buffalo wings too, but a girl needs to try something new every once in a while. These chicken wings have the added bonus of being a little healthier than most – they’re paleo friendly, gluten free and appropriate for those following a Whole30 program. They’re not drenched in sugary, sodium-laden sauce, and they’re also grilled instead of fried. Touchdown!
We tend to grill year round, even when it’s way too cold like it was last weekend. I just bundled up and brushed the snow off the grill. If you live in -say – Fargo or Juneau or Bangor or anywhere you can see the Northern lights, it might be a better idea to bake these instead. Spread them out in a single layer on a baking sheet and roast them in a 400 degree oven until chicken is cooked through, about 45 minutes.
- 3½ lbs chicken wing drumettes
- 1 cup fresh lemon juice
- ½ cup olive oil
- 12 cloves garlic, chopped
- ½ Tablespoon sea salt
- ¼ cup fresh oregano, chopped
- 1 teaspoon freshly ground pepper
- Pat the chicken wings dry and place them in a 1-gallon ziplock bag.
- In a small bowl, whisk together all of the remaining ingredients and pour them over the chicken. Seal the bag and shake it to ensure the wings are completely covered. Refrigerate for at least two hours or as long as overnight. Turn the bag a few times as the chicken marinates.
- Heat grill to medium heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until cooked through, about 6 minute per side.
About the Photographs
This photograph is one of those rare times when I like what I saw from the very first frame. About 40 chicken wings are piled onto an antique pie plate, with some fresh romaine lettuce spread out behind the plate to add color. I love the way the light just glances the chicken wings.
I took these photos with my Nikon D80, using a 28mm f2.8 NIKKOR wide angle lens. I used a Lowell Ego tabletop light like this one, at around 7 p.m., in complete darkness (with all other lights turned off). The light was positioned directly to the right of the food. I used a white foam board to the left of the food as a reflector. My ISO was set at 500, and the shutter speed was 1/125. The aperture was 3.5 in photo at the top of the page and 2.8 in the shot below it.