Mediterranean Chicken Wings

In a large plastic baggie, place chicken wings or 5 chicken breasts, In a small bowl, add cider vinegar, juice of lemon, the rind chopped, chopped garlic, salt, black pepper, dash of cayenne and curry powder. Mix the ingredients well and and place in the bag, coating all the wings. Refrigerate over night or up to 24 hours. Turn over several times. Take wings out of the refrigerator about 1 hour prior to grilling. Remove the wings from the marinade, placing the wings on a cookie sheet. Discard the marinade. Preheat the barbecue. Spray cooking oil on the grates prior to grilling the wings so they don't stick. Grill wings on both sides, about 20 minutes total. Be sure not to dry out the wings. Place on serving plate and squirt on the garlic sauce. Keep the extra sauce handy for those hardy garlic lovers. Note: For the sauce, applied prior to serving, I use Karam's Lebanese white Garlic Sauce. It is made in Seattle. Its contents in descending quantities are:Garlic, lemon juice, extra virgin olive oil, salt and pepper. To remove as much of the fat as possible, grill the wings on the barbecue.