Chicken Wings with Ginger and Green Onion
Ingredients
1 kg chicken wings (tips removed and cut into the two segments)
3/4 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon ground ginger
salt, black pepper
1 tablespoon oil
1 teaspoon finely grated ginger (paste)
1/2 teaspoon dried oregano
1 teaspoon hot pepper paste
1 tablespoon butter
4 stalks young green onion
Servings: 4
How to prepare chicken wings with ginger and green onion
- Sprinkle the wings with the seasonings and then pour the oil over them. Massage to coat evenly.
- Arrange in the oven tray, spaced apart from each other and bake at 220°C (430°F) for 35 minutes (if you have an extra browning function, use it, they will brown more nicely; if not, use top-bottom heat). Around halfway through, check the wings and when they've released fat into the tray, use a silicone brush to baste them with the rendered fat.
- When the wings are done (check one to make sure it's cooked through to the bone, but don't let them dry out too much in the oven, they need to stay succulent) and nicely browned, remove the tray from the oven.
- Cut the green onions in half lengthwise and then into segments as long as you like.
- Add the ginger paste, green onion and crumble the oregano between your fingers. Mix quickly until you smell a pleasant ginger aroma. The ginger and onion will cook gently from the heat of the meat and the tray.
- Add the butter and hot pepper paste and mix again until the wings are glazed (the butter will melt from the heat of the tray).
- Serve immediately while they're hot.
