Chicken wings with spicy sauce – recipe with photo.

When several holidays are planned at once, when preparing the table, you want to find culinary recipes that are tasty and original at the same time, in order to feed your guests and please yourself. Chicken wings are just right for this.

The originality of this recipe lies in an unusual combination of spices and citrus, as well as in an extremely tasty sauce, the like of which you have probably never tasted before.

1,2 kilograms of chicken wings;
1 orange;
1/3 cup of soy sauce;
2 tablespoons of grated ginger;
1 teaspoon of red pepper pieces;
1 tablespoon of honey;
2 tablespoons of rice vinegar;
2 teaspoons of spicy Thai siracha sauce;
1 tablespoon cilantro;
1 green onion.

For the sauce:
1/2 bottle of sour cream;
1/2 cup mayonnaise;
1/4 cup cilantro;
2 arrows of green onion;
1/2 teaspoon of garlic powder;
salt and pepper

Chicken wings recipe.

Finely chop a bunch of cilantro and a few green onion feathers.

Put the onion and cilantro in a small bowl and pour in half a spoonful of garlic powder.

Pour mayonnaise and sour cream, salt and pepper. Sour cream can be replaced with kefir or unsweetened yogurt.

Mix, taste if there is enough seasoning, and, tightly closed with a lid or wrapped in cling film, put it in the refrigerator so that everything gets wet.

Whole chicken wings You need to divide into three parts.

Feel the joints with your index finger.

Take the sharpest knife you have and, having placed it in the middle of the joint, press hard. In fact, it is not as difficult as it may seem.

Pieces of wings need to be steamed. To do this, use a special basket and a pan of the appropriate size.

Pour enough water into the pan to reach the bottom of the basket.

Close the pot tightly with a lid and bring to a boil. Let the wings stand under steam for 18-20 minutes.

While the steam is doing its thing, grate two tablespoons of ginger and the zest of a whole orange into a large bowl.

In the same bowl, squeeze the remaining juice without the orange peel, pour soy sauce, rice vinegar, and spicy Thai siracha sauce.

Add the pieces of red pepper and beat with a whisk so that everything is properly mixed.

When you finish the wings, all that remains is to gild them with an appetizing crust.

Dip the wings in the prepared gravy, just try not to damage the skin.

Place the wings on a baking sheet, covering them with foil just in case, so they don’t burn, and place them on the second shelf in the oven, heated to the temperature at which you usually cook chicken. Let stand for 3-4 minutes.

The crust should begin to take on a golden hue and become crispy.

Remove the baking sheet, turn the wings over and baste them again.

Place back again for 3-4 minutes. Repeat the procedure two more times.

Continue until the skin is golden amber.

Serve with previously prepared and chilled sauce. The combination of taste and aroma is indescribable. You just have to try it.

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