Roasted chicken wings

Name: Roasted chicken wings
Yield: 2
Ingredients: 500 g chicken wings; 2-3 garlic cloves; 4 tbsp. l. soy sauce; 2 tbsp. l. vegetable oil; 1 tsp balsamic vinegar; 2 tbsp. l. sweet tomato sauce; 5th century l. torment; 1 tsp ground paprika; 1/2 tsp turmeric; a pinch of salt; freshly ground black pepper; a pinch of dried thyme

Cookinero 11 Nov 2022

18770

Portioned wings are perfect both as a second course and as an appetizer for intoxicating drinks. Wings with a garlic-spicy, slightly sweet taste.

How to cook Roasted chicken wings

Step 1

Rinse the chicken wings, pat dry and cut into 3 pieces at the joints. The smallest part is not needed, they can be frozen and used for broth. Put portioned pieces in a bowl.

Step 2

For the marinade: peel the garlic and pass through a garlic press, then add soy sauce, vegetable oil, balsamic vinegar, tomato sauce, ground black pepper, thyme. Mix everything thoroughly. Pour the wings with the finished marinade, cover the bowl with the wings and marinate in the refrigerator for several hours (4-6).

Step 3

In a large plastic container, add flour, salt, paprika and turmeric, mix the ingredients until smooth. Transfer the wings to the breading, close the container and shake it thoroughly so that the flour completely covers the chicken pieces. If there are a lot of wings, then you can do this in several passes.

Step 4

Preheat the oven to 200 degrees. Grease a baking sheet with a little oil, put the wings on it and put in the oven. After about 15-20 minutes, turn the wings over and bake for another 15-20 minutes.

Step 5

Serve ready-made wings with sauce, vegetables and serve.

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Servings: 2

Ingredients

500 g chicken wings

2-3 garlic cloves

4 tbsp. l. soy sauce

2 tbsp. l. vegetable oil

1 tsp balsamic vinegar

2 tbsp. l. sweet tomato sauce

5th century l. torment

1 tsp ground paprika

1/2 tsp turmeric

a pinch of salt

freshly ground black pepper

a pinch of dried thyme

Where to Buy Ingredients

Roasted chicken wings - FAQ About Ingredients, Baking Time and Storage

Can I use different spices in the marinade?

Absolutely! Feel free to experiment with your favorite spices. Smoked paprika, garlic powder, onion powder, or a pinch of cayenne pepper can add a unique twist to the flavor profile.

What can I use instead of balsamic vinegar?

If you don't have balsamic vinegar, you can substitute it with apple cider vinegar, red wine vinegar, or even a squeeze of lemon juice. These will all provide a similar tanginess.

How long can I store leftover roasted chicken wings?

Leftover roasted chicken wings can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure they cool down completely before refrigerating.

Can I use an air fryer instead of an oven?

Yes, you can definitely use an air fryer! Preheat your air fryer to 200 degrees Celsius (392 degrees Fahrenheit). Place the breaded chicken wings in a single layer in the air fryer basket, and cook for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.

How can I make this recipe gluten-free?

To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that your soy sauce is also gluten-free (tamari is a good option).

Can I freeze the marinated chicken wings?

Yes, you can freeze the marinated chicken wings. Place them in a freezer-safe bag or container, and they can be stored for up to 2-3 months. Thaw them in the refrigerator overnight before breading and cooking.

What sauces go well with roasted chicken wings?

Roasted chicken wings pair well with a variety of sauces, such as BBQ sauce, ranch dressing, blue cheese dressing, honey mustard, or a spicy sriracha mayo. Choose your favorite for dipping!

How do I reheat the roasted chicken wings?

To reheat the roasted chicken wings, you can use an oven, air fryer, or microwave. For the best results, reheat them in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 10-15 minutes, or until heated through. Air frying is a great way to reheat them and keep them crispy. Microwaving is faster but may result in a less crispy texture.

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