(serves about 1 person per 6 wings, so 4 for 24 wings)
24 chicken wings (whole, the drumstick not separated from the wing and SKIN ON!)
sprinkle garlic powder
sprinkle paprika
sprinkle sea salt and fresh ground pepper
olive oil to coat all wings
2 tbsps balsamic vinegar
large handful curly parsley, chopped fine
As disgusting as it may seem, you must get your hands in there and roll the chicken wings around in a bowl full of olive oil and all the various herbs. Then line two large cooking trays with foil (aids in cleanup) and lay the wings in a single layer.
Bake at 325 for two hours. Take the wings out and put them back in a large bowl, sprinkle them with the balsamic vinegar.
Heat your outdoor grill to medium high and place the wings on the grill. Watch closely so as not to incinerate, and grill on each side for perhaps 2 minutes. This is just for color and flavor as the wings are already cooked through. Place in bowl again and sprinkle with parsley, then toss well. Serve with some yogurt and more chopped parsley, or fromage frais.
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