These chicken wings are the best in the world
I want to share this delicious recipe with you.
1. Select a bird
Take 1.2 kg of small wings
In a large bowl, combine 125 ml yellow mustard and 125 ml cup pickle brine.
Dip the chicken pieces into this sauce.
Cover with film and refrigerate for at least an hour (but no more than 8 hours).
Remove the wings from the marinade and pat dry with paper towels.
2. Let's make the sauce:
While the wings are marinating, spend an hour with this outstanding accompaniment to your dish. A mixture of different types of chili and spices will create a heat that will not overshadow the main taste of our dish, but will be felt in the mouth for a long time.
What you need:
- 3 serrano or fresno peppers
- 1 jalapeno pepper
- 2 tbsp. l. rapeseed oil
- ½ onion, finely chopped
- ½ tbsp crushed garlic
- ½ tbsp tomato paste
- ½ tbsp black peppercorns
- 1 glass of water
- 2 tbsp chili paste
- ½ tbsp mustard seeds
- ½ tbsp ground cayenne pepper
- 2 tbsp sugar
- 1 cup table or apple cider vinegar
- 1 tbsp salt
- ¼ cup honey
- Juice of ½ lemon
- 100 g butter, softened
DIVISION PROBLEM
Divide the sauce into two unequal parts. Use the smaller part for glaze when baking, and roll the already cooked chicken pieces in the larger part.
What to do:
1. Place a dry frying pan over medium heat and fry all the peppers until black spots appear on the skin (about 5 minutes). Note: when handling hot peppers like serrano, wear rubber gloves.
2. Place the peppers in a container with a tight lid (or in a sealable plastic bag), wait 10 minutes, remove and peel. Heat the canola oil in a saucepan over medium heat and sauté the onion and garlic until soft (about 8 minutes).
3. Add tomato paste, simmer for another 30 seconds. Add peppers and the rest of the ingredients, except lemon juice, honey and oil.
4. Cook until thickened (about 20 minutes). Cool, mix in a blender with lemon juice, honey and butter.
Quick and easy: one-minute sauce
If you're in a hurry and don't have time to make your own sauce, use store-bought. Heat 1 cup of any hot chili sauce in a small saucepan over low heat. Then add it to a blender along with 4 cloves of garlic, 2 tablespoons of honey, and 2 roasted jalapenos. Blend until the mixture becomes liquid. Melt 2 tablespoons of butter in the same saucepan, pour the liquid from the blender into it, and keep warm on the lowest heat until it's time to use the concoction for its intended purpose.
3. Let's prepare:
"The main secret of excellent wings is in the glaze sauce, but the sauce should be applied at a specific moment. If the chicken is not yet cooked well enough, then the sauce will make it soggy and will not be crispy.
Do it this way :
Preheat the oven to 190°C. Arrange the wings in a single layer on greased baking sheets. Place in the oven on the middle shelf and bake until the wings are golden (about 15 minutes). Remove and reduce the oven heat to 150°C. Now, using a pastry brush, carefully coat the wings with sauce (brush, do not pour, otherwise you will get a stew instead of an appetizer), return to the oven and bake until crispy (15-20 minutes). Remove one wing, grab the edges and pull apart. Do the bones easily come out from under the meat? Your appetizer is ready.
FINISH THE RECIPE: TURN UP THE HEAT
“Towards the very end of the cooking time, stick your wings under the grill to get an extra crispy skin and caramelize the sweet glaze,” suggests the chef. Preheat the oven grill or grill pan to medium, remove the wings about 5 minutes before they’re done, coat them in the sauce, and then place them on a baking sheet under the grill or in a grill pan on the stove. Cook until the skin is super crispy, about 5 minutes, turning them every minute.
4. Serve:
In a large bowl, toss the baked wings with some of the remaining sauce. Don't rush to add all the sauce, just add ¼ cup at a time to control the process. Finish when all the chicken pieces are completely coated, but stop before they start to stick together and get soggy (and don't mix any of the leftover sauce you used as a glaze when baking; it may contain bacteria because it came into contact with the undercooked bird).
Serve:
Place carrot and celery sticks on a plate with chicken pieces, and forget about store-bought cheese sauces - these chemicals will drown out the aroma and taste of the dish. It's better to serve them with a piece of sharp cheese.
FLAVOR ENHANCER: LET THERE BE CHEESE
Can't imagine wings without a blue cheese dip? Well, make your own, it's easy. Throw 1 part of your favorite blue cheese, 1 part mayo, and 2 parts heavy cream into a blender. "It makes a great thick sauce that will cool the meat and balance out the heat of the wings.
