Instructions: Prepare grill or preheat broiler. Fire should be moderately hot and the rack 4 to 6 inches from heat source. Put olive oil in a narrow saucepan and add garlic. Turn heat to medium-low. When garlic begins to sizzle, swirl pan occasionally so garlic rolls about in oil. When garlic is lightly browned and tender (a thin-bladed knife will penetrate easily), turn off heat.

Combine 2 tablespoons garlic oil with cayenne and a big pinch of salt. Toss chicken wings in garlic-pepper mixture. Grill or broil, turning occasionally (do not scorch), until wings are crisp and cooked through, about 20 minutes.

Meanwhile, once remaining garlic oil has cooled, put it in a blender with salt and vinegar. Blend until smooth; if sauce is too thick, add a little more oil or some hot water or more vinegar to taste. Toss with greens and black pepper. Serve salad and chicken wings together.

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