2 tablespoons oil
1kg chicken wings
2 large garlic cloves, peeled and sliced
1 large dried bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
1. Add all dry ingredients to food processor with oil and blend into a paste. Put the paste into a large ziploc bag . Add chicken to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
2. Arrange the wings on a lightly roasting dish and roast for 15-20 minutes until nicely browned; turn the wings and cook for a further 10-15 minutes.
4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.
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