- 2 dozen wings
- 1/3 cup olive oil
- The juice of 2 limes
- 3-inch piece of fresh ginger
- A couple pieces fresh turmeric
- Six cloves garlic, peeled and sliced
- 2 T smoked paprika
- Kosher salt
- Aleppo pepper
- Chopped cilantro
- Make marinade with olive oil and lime juice, then add paprika, stirring till dissolved.
Shred and squeeze ginger and turmeric by hand, discard pulp, and add juice to marinade.
Salt wings thoroughly on both sides. Place snugly in container with half the marinade, then flip. Toss wings with your hands, then add the remainder of the marinade, sprinkle with cilantro, garlic and Aleppo pepper (if you have it) and toss again, making sure they are covered with marinade. Refrigerate covered overnight (but if you have only an hour or two, that’s fine too!).
Place parchment paper at the bottom of roasting pan or baking sheet with a lip. Transfer wings and every last drop of marinade into pan. Cover tightly with foil.
Bake at 350 degrees for 30-35 minutes to coax out juices. Uncover, then cook until done, which can be anywhere from 1 hour to 1.5 hours more, basting every 15 minutes. (Or, use convection oven intermittently for five minutes at a time.) Something important to note – sometimes you an accumulate so much juice that its hard for the wings to brown. If after an hour they aren’t browning as much as you like, I would recommend pouring off the additional juice in a bowl, so that there is some juice, but not so much they are swimming in it. Then use this juice to thoroughly baste every 15 minutes.
Total cooking time will be about 2 hours, or until a deep golden brown. Remember, patience is a virtue. They’re done when they’re done and you’ll know because they’ll be perfectly golden. If not, then they’re not done.