Recipe for: Grilled Chicken Wings in Spicy Marinade - photo 1
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Recipe for: Grilled Chicken Wings in Spicy Marinade

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 8 wyświetleń ~11.26 PLN * - (0)
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Description

Juicy chicken wings in a sweet-spicy, slightly smoky marinade combining honey, mustard, and sweet paprika with a local touch of marjoram. A dish inspired by Polish regional cuisine – simple ingredients, bold flavor. Perfect as a main course for a family dinner or a barbecue party. Serve with young potatoes, cucumber salad with dill, or whole grain bread; pairs well with cold beer or rhubarb compote. Visually: golden glaze, skin slightly charred, topped with parsley or sesame for contrast.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken wing 1200 g
  • Rapeseed oil 30 g
  • Honey 60 ml
  • Mustard 50 g
  • Garlic 3 ząbki (~15 g)
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika (powder) 2.4 łyżeczki (~12 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Sesame 10 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~11.26 PLN (2.82 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, pour in canola oil (30 g), add honey (60 g), mustard (50 g), grated or pressed garlic (15 g), lemon juice (30 g), salt (10 g), black pepper (2 g), sweet paprika powder (12 g), and marjoram (2 g). Use a whisk or fork and mix vigorously for about 30-45 seconds until the ingredients combine into a smooth, slightly runny emulsion. Check the taste: the marinade should be distinctly sweet and spicy; if it's too sweet, add a little lemon juice.

Ingredients: Rapeseed oil, Honey, Mustard, Garlic, Lemon, Salt, Black pepper, Marjoram
Use a large bowl (at least 3 l) and a whisk. If you don't have a whisk, mix with a spoon for 1 minute. A common mistake: adding a still hot ingredient (e.g. melted honey) can thin out the emulsion; use ingredients at room temperature.
2

Prepare the wings: if they are longer, cut each wing at the joint into two parts (drumette and wingette) using a sharp knife. Pat dry with a paper towel – dry skin browns better. Place the wings (1200 g) in a bowl or a large zip-top bag.

Ingredients: chicken wing
Use a sharp knife and a cutting board. Pat the meat dry with a paper towel. If you don't want to cut it, you can leave it whole, but it will take longer to grill.
3

Pour the prepared marinade over the wings and mix thoroughly by hand (use gloves) or with a spoon, ensuring that every part is coated. Massage the wings for 1-2 minutes to allow the marinade to penetrate under the skin where possible. Seal the bag or cover the bowl with plastic wrap and set aside in the refrigerator or a warm place for 30 minutes. After 15 minutes, stir once to distribute the marinade evenly.

Ingredients: chicken wing, Rapeseed oil, Honey, Mustard, Garlic, Lemon, Salt, Black pepper, Marjoram
Use disposable gloves or a clean spoon. Do not marinate for longer than 4 hours in the lemon and salt marinade, as the meat may become too "cooked" and lose its texture.

Grilling

4

Preheat the grill to medium-high heat (about 200–220°C) or light the coals to medium ash (when the coals are covered with light ash). If using a grill pan, heat it over medium-high heat and lightly oil it. Place the wings on the grill with space between them (do not crowd them), skin side down. Cook for 6-8 minutes without moving them, until the skin is nicely browned.

Ingredients: chicken wing
The best grill is one with a bit of smoke (charcoal) for flavor; if you are using a gas grill, add a piece of smoked wood. For a grill pan, a diameter of 26-28 cm or larger is best; do not overcrowd the pan – cook in batches.
5

After the first browning, turn the wings to the other side and grill for another 5-7 minutes. Then move them to a slightly lower temperature area (indirect heat) or reduce the flame and bake for another 10-12 minutes, turning every 3-4 minutes and brushing with the remaining marinade or a thin layer of honey for glazing. The total grilling time should be about 20-25 minutes, until the meat is juicy and the skin is crispy.

Ingredients: chicken wing, Honey, Rapeseed oil
Use tongs to turn. Check the internal temperature with a fork: the juices running from the meat should be clear, not pink; the ideal internal temperature for poultry is 75°C (a thermometer reading provides certainty). Avoid burning the honey – at too high a heat, honey burns quickly, so work over medium heat.

Additions and serving

6

After removing from the grill, let the wings rest for 3-4 minutes on a rack or a plate loosely covered with foil, so the juices distribute evenly. Optionally sprinkle with sesame (10 g) and freshly chopped parsley (30 g). Serve hot with young potatoes, cucumber salad with dill, or whole grain bread.

Ingredients: Sesame, Parsley, chicken wing
Use a small sieve or spoon for sprinkling to evenly distribute the sesame. A common mistake: serving the wings immediately after removing them from the grill without resting causes juices to run out onto the plate and results in drier meat.

Alternatives

7

If you don't have a grill: preheat the oven to 220°C with the convection or grill function (top heating). Place the wings on a rack in a baking tray, bake for 25-30 minutes, turning and brushing with the marinade every 7-8 minutes. For an extra crispy effect, turn on the grill for the last 3-4 minutes.

Ingredients: chicken wing, Honey
Use a rack over the baking tray so the fat has somewhere to drip. The oven may take a few minutes longer than the grill.

Fun Fact

💡

In many regions of Poland, wings were traditionally baked with marjoram and honey during family gatherings; the sweet and spicy combination is an old method of preserving and enhancing inexpensive poultry.

Best for

grill rodzinny obiad impreza majówka

Tips

🍽️ Serving

Serve the wings hot, on a large platter. Add lemon slices for squeezing for those who want. For drinks, I suggest a light wheat beer, rhubarb compote (spring), or cool buttermilk with cucumber.

🥡 Storage

Store leftover wings in an airtight container in the refrigerator for up to 48 hours. Reheat in the oven at 180°C for 10-12 minutes to regain crispiness. Do not freeze reheated cooked meat more than once.

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