Spicy Chicken Wings Mexican Style

Method

1. Separate the chicken wings at the joint, cutting each wing into two pieces.
2. Prepare the marinade: in a bowl, combine sweet paprika, marjoram, parsley, a splash of red wine, dried rosemary, and a bay leaf. Mix well.
3. Add the chicken wings to the marinade and coat thoroughly. Let marinate for at least 30 minutes, or overnight for more flavor.
4. Line a baking tray with parchment paper and drizzle with a little extra virgin olive oil. Place the marinated wings on the tray and drizzle a little more oil on top.
5. Bake in a preheated oven at 200°C (400°F) until golden and cooked through, about 25-30 minutes.
6. Meanwhile, prepare the vegetable side: cut the eggplants into large cubes. In a pan, heat extra virgin olive oil and add a whole clove of garlic. Sauté the eggplant cubes until golden.
7. Add the sliced peppers and chopped shallot to the pan. Continue cooking for a few minutes.
8. Add the olives and a sprinkle of marjoram. Cook for another 2-3 minutes.
9. When the chicken wings are about three-quarters cooked, add the vegetable mixture to the baking tray around the wings. Return to the oven to finish cooking together.
10. Prepare the sauce: in a bowl, mix plain yogurt, finely chopped pickled vegetables (giardiniera), fennel seeds, grated lemon zest, chopped chives, and salt to taste.
11. Serve the chicken wings and vegetables on a plate, and drizzle with the yogurt sauce.