Spicy chicken wings are super easy to prepare, they must be cooked slowly in the oven, so the meat will be tender and juicy.
- Preparation time7 Minutes
- Cooking time2 Hours
- Serving3 large medium chicken wings
- Cooking methodElectric oven
- 6chicken wings (large medium)
- 2 tablespoonstomato sauce (or barbecue sauce)
- 1/2 teaspoonpaprika (spicy)
- 1/4 cupbalsamic vinegar of Modena (or wine and one teaspoon of vinegar or beer)
- q.s.garlic (granulated )
- 20 gonion
- 1 tablespoonOil
- 1/4 cupWinegar (Balsamic Winegar of Modena or red wine or red beer)
- 4 tablespoonswater
- q.s.pepper (pepper as needed)
Preparation of Spicy chicken wings:
The chicken wings are tender thanks to the long cooking, you can also try to cook them with the slow cooker, It takes care of keeping the temperature constant and it turns off by itself.
Burn the fluff on the wings. Put the wings in a baking dish.
In a bowl, combine the finely chopped onion, tomato sauce or barbecue sauce, pepper, salt, granulated garlic and Balsamic Winegar of Modena.
If you don’t have balsamic vinegar you can use the red wine in equal measure with a teaspoon of white vinegar to obtain a contrast of slightly sweet and sour flavors.
Stir it with a spoon and pour it over the chicken wings, massage them well with your hands.
Add the water, cover them with aluminum foil and bake them in a hot oven at 160 degrees Celsius for about 3 hours.
Halfway through the cooking time, open the aluminum foil and flip the chicken wings.
Continue cooking. Remove the aluminum foil 15 minutes before the end of cooking.
Raise the temperature to 200 degrees and continue cooking.
Serve your spicy chicken wings right away.
Ideas to flavor meat differently:
Instead of onion you can also use garlic, or both, in Arab countries they often use these two aromas together, they give an intense and aromatic flavor.
You could use a rab to flavor the meat more, you can buy it ready-made (always read if there are no lactose-based preservatives).
Otherwise you can prepare it at home with pre-chopped aromatic plants of your choice, combining granulated garlic, freshly ground pepper, spicy paprika, juniper berries powder, a few dried sage leaves (or thyme) and tarragon to taste.
The doses can vary according to your personal taste. If you want to prepare them in time, you can make a larger dose, pour it into the food processor until you get the desired graininess, it is also good in powder.
Otherwise if you have the Thermomix, you can pulverize it from speed 5 to speed 10, according to your taste.
If you use beer instead of wine, I recommend a fermented red beer, it will give a unique flavor to your spicy chicken wings, and goes well with both tomato sauce and barbecue sauce.
Try a variant with an Italian taste, here is the recipe for chicken wings in beer with olives.
Production, post-production, photography by Eva D'Antonio
Translation, adaptation of the texts by Maria Teresa Palmieri
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