Scrape the surface of the chicken wings with a small knife to make sure that all feathers are removed. Chop off wing-tips, then rinse and tap dry the wings.
Peel and crush garlic. Thoroughly wash a lemon, grate the zest and squeeze the juice. Mix the lemon zest and juice with canned tomato paste, ground coriander, onion powder, salt and soy sauce. Massage the mixture into the chicken wings to coat them well. Let them rest for an hour - if possible -, so that the wings absorb the flavourings as much as possible.
Heat oil in a skillet or a frying pan and brown the wings in it for 5-6 minutes on each side. Next, place them over into a roasting tin or a casserole.
Add 100 ml water and the marinade to it and cover. Roast the chicken wings in a preheated oven at medium temperature (180°C, 165°C in a fan oven) for 45 minutes. Take out from the oven and let the roast rest for 15 minutes while covered.
Serve with fresh salad.