6 non-standard marinades for chicken wings

 

Very often a popular recipe makes some dishes hostage to a limited set of seasonings or a certain method of cooking. The product is prepared exceptionally according to the proven recipe, and not a step aside. With chicken wings, all events develop according to the regular scenario: even before the purchase, we begin to anticipate which of them will be fantastic "buffalo". Meanwhile, you can make something completely new and amazingly delicious from the wings. The wings tolerate not only deep roasting in oil, they are also harmoniously combined with many seasonings and marinades. The result will pleasantly surprise you with its taste!

- In the bourbon glaze -

Ingredients for 15-20 pcs:

1 kg of chicken wings
1 tbsp butter
2 tablespoons of grated onions
1/2 cup of bourbon
3/4 cup maple syrup
2 tablespoons of tomato paste
A sprig of fresh rosemary (or 1 tsp. dry)
1/4 tsp salt
1/4 tsp black pepper

Preparation:

For the glaze. Melt the butter in a medium saucepan over medium heat. Add the grated onion and fry for 2-3 minutes. Add bourbon, maple syrup, tomato paste, rosemary, salt and pepper. Stir and bring to a slow boil.

Preheat the oven to 180 degrees. Put the wings in a bowl and pour half of the sauce on them; return the remaining sauce to the stove. Stir. Cover the baking tray with foil and grease with oil. Spread your wings, leaving space between them. Bake for 20 minutes, then turn over and cook for another 12-15 minutes or until beautiful (reduce the heat or remove from the oven if the wings blush too quickly).

While the wings are cooking, cook the remaining sauce until it thickens a little and stays on the back of the spoon; remove the sauce from the heat. Put the finished wings in a bowl and pour the remaining sauce.

- With cilantro and lime -

Ingredients:

1 kg of chicken wings
1 handful of cilantro
1 lime, squeeze the juice
1 jalapeno
2 cloves of garlic
3 tablespoons of coconut oil
1 tsp salt
Lime slices for serving

Preparation:

Mix all the ingredients of the marinade and put the wings in it. Marinate for at least 2 hours or leave overnight. Heat the grill to a high temperature and fry the wings for 5-7 minutes on each side or until crisp and safe temperature.

Serve with lime slices and your favorite dip.

- With jam and hot pepper -

Ingredients:

1 kg of chicken wings
1 cup of raspberry jam without seeds
One 110-g can of diced jalapeno
1 tablespoon of Worcestershire sauce
1.5 tablespoons of honey
60 g of butter

Preparation:

Preheat the oven to 200 degrees. In a small pot over medium heat, mix raspberry jam, honey and jalapeno. Stir and leave on low heat.

Take a large pot, put half of the butter and the Worcestershire sauce. Set the fire just below the maximum. As soon as the oil melts, lay out half of the wings. Fry for about 5 minutes, turning the wings with tongs. Move the wings into a small bowl. Similarly, fry the second batch of wings; put it in a bowl to the already fried ones.

Remove the sauce from the stove and water its wings. Stir. Oil the baking tray. Put the wings on it and put the sauce on them with a spoon. Put the wings in the oven for 35 minutes; turn over periodically during baking.

- With paprika, cumin and oregano -

Ingredients for 4-6 servings:

For the wings:
3 tablespoons of olive oil
6 large cloves of garlic, chop
1 tablespoon of ground cumin
1 tablespoon of coarse salt
2 tsp coconut or brown sugar
2 tsp. paprika
1 tsp ground coriander
1 tsp dried oregano
1 tsp freshly ground pepper
Juice and peel 1 lime
1.1 kg of chicken wings, divided into two parts, cut off the tips (leave for broth)

For the sauce:
1 cup of fresh cilantro
1/2 cup mayonnaise
1/4 cup of sour cream
2 tablespoons of olive oil
2 green serrano peppers
2 large garlic cloves
1/2 tsp coarse-grained salt
1/4 tsp freshly ground pepper

Preparation:

Put oil, garlic, cumin, salt, sugar, paprika, coriander, oregano, pepper, juice and lime zest in a small bowl and mix well. Put the wings in a closing bag and pour the marinade. Close the bag and shake it so that the marinade covers the chicken. Put in the refrigerator for 1 hour or up to 4 hours.

Preheat the oven to 220 degrees. Lay out the wings on the grill mounted on the baking tray. Bake for 45 minutes or until the wings are ready inside and slightly charred around the edges.

While the wings are baked, put the ingredients for the sauce in a food processor or blender. Mix and then pour the sauce into a bowl and cool. Serve ready-made wings with sauce.

- With balsamic and raspberries -

Ingredients for 3 servings:

For the wings:
700 g of chicken wings
2 tablespoons of corn starch
Salt, pepper

For the sauce:
1/4 cup balsamic vinegar
1/2 cup raspberry jam
1/4 cup of water
1 tsp fresh grated ginger
1/2 tbsp soy sauce
2 tablespoons of butter
1 green onion, thinly chopped

Preparation:

Preheat the oven to 200 degrees. Cover the baking sheet with foil and lightly lubricate it. Put two gratings on top, lightly lubricate them with oil. Dry the wings with a paper towel, season with a pinch of salt and pepper. Put the wings in a bowl and sprinkle with corn starch. Collapse and put it on the bars so that they do not touch each other. Bake for 45-50 minutes or until the wings are golden brown and crispy.

In the meantime, make sauce. Add balsam, raspberry jam, water, soy sauce and ginger to the saucepan. Put it on medium-low heat and mix the ingredients. Let the sauce come to a boil and cook for 5 minutes, stirring often, or until the mixture is thick. Remove the sauce from the heat and mix the oil. Let the sauce cool down. Before serving, pour the wings with sauce and sprinkle with onions.

- With "5 spices" seasoning -

Ingredients:

1 kg of chicken wings

For the marinade:
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons of lime juice
1 tbsp. seasoning "5 spices"
1 tsp garlic powder, curry powder, ginger powder
1/2 tsp salt
1 tsp of hot sauce (e.g. sriracha)

For seasoning:
2 tablespoons of boiling agent

For the glaze:
1 cup of water
1/2 cup balsamic vinegar
1/3 cup soy sauce
1/4 cup of sugar
1/2-1 tsp hot sauce

Preparation:

Mix the ingredients for the marinade in a closing bag, put the chicken and leave to marinate for 4 hours or overnight.

Preheat the oven to 200 degrees. Cover the baking sheet with parchment paper, put the grill on top and grease it with oil. Get the chicken, dry it with paper towels. Put the chicken in a clean bag, add the leaven and shake. Spread the wings on the grill. Bake for 40 minutes. Turn on the grill and fry for about 5 minutes or until crispy. Turn the chicken over and fry the other side until crispy.

At the end of baking, prepare the icing. Mix water, balsamic vinegar, soy sauce and sugar in a large frying pan and cook for 10-15 minutes or until a viscous mass is obtained (the sauce will quickly thicken at the very end, so be careful that it does not burn). Add hot sauce to taste.

Take the wings out of the oven and put them in a large bowl. Add the icing and stir.