Spicy Baked Chicken Wings
Chicken Meat Dishes Oven Recipes Gluten-Free Recipes
Let's see, who has already prepared the ground hot peppers in oil!?! The hot pepper paste is delicious, and these wings prepared with it are even better.
Ingredients
1 kg chicken wings without tips (about 10 pieces)
1 heaping tablespoon ground hot pepper in oil
1 teaspoon grated ginger
2-3 cloves garlic
1/2 teaspoon smoked paprika
1 teaspoon sugar
1 tablespoon red wine vinegar (or sherry vinegar)
3 tablespoons lemon juice
1 tablespoon butter
1/4 bunch parsley
salt, pepper
Servings: 2-3
How to prepare spicy baked chicken wings
- Cut the wings into their two segments. Wash and pat dry well with paper towels. Season all over with salt and ground black pepper.
- In a mortar, put the hot pepper paste, ginger grated on a fine grater, and crushed or sliced garlic. Pound very well. Add the paprika, sugar, vinegar, and lemon juice. Pound more until homogeneous.
- Pour over the wings and massage well. If you have time, refrigerate for several hours (or overnight), and if you're in a hurry, let them marinate between 30 minutes and 1 hour at room temperature. If you marinated them in the refrigerator, take them out 30 minutes before baking.
- Place the wings in an oven-safe dish large enough for them to be in a single layer, don't overlap them.
- Bake at 200°C for 40 minutes. After this time, check the rendered fat and if there's too much, drain most of it, leaving only a thin layer on the bottom of the pan.
- Put the pan back in the oven at 220°C (on the broil setting if you have one) for another 15 minutes. During this time the wings will brown nicely.
- Remove the pan from the oven and add the butter cut into cubes and the chopped parsley. Shake the pan until the butter melts and with a spoon, take sauce from the pan and pour it over the wings.
- Serve immediately, they're better that way, but they're also okay reheated.
Marinated wings going into the oven
