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Spicy Chicken Wings

Pikantne Appetizers Dishes for Special Occasions 150 min Medium 13 wyświetleń ~36.08 PLN - (0)
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Description

Spicy chicken wings are a classic, crispy snack perfect for New Year's Eve 2025 — aromatic, slightly sweet and spicy, with a distinct hint of smoked paprika and garlic. This dish comes from the tradition of homemade appetizers and street food; it works great as one of the sharing platters at a party. After marinating, the wings become juicy on the inside, and after baking or grilling, the skin is crispy and glossy from the glaze. Serve on a large platter with lemon slices, fresh cilantro, and sesame for contrast in texture and color; they pair well with cold dips (e.g., yogurt-garlic) and cold beer. The dish delights with its intense flavors and impressive appearance — golden wings with a red glossy glaze will look fantastic on the New Year's table.

Składniki (14)

Servings:
4
  • Chicken wings 1000 g
  • Rapeseed oil 30 g
  • Honey 45 ml
  • Soy sauce 60 ml
  • Apple cider vinegar 15 ml
  • Garlic 3 ząbki
  • Lemon juice 30 ml
  • Corn flour 50 g
  • 🌿 Przyprawy
  • Smoked paprika powder 1 łyżeczka
  • Chili pepper (chili flakes) 1 łyżeczka
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh coriander 1 pęczek
  • Sesame 15 g
💰 Szacowany koszt dania: ~36.08 PLN (9.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare all the marinade ingredients: measure out the rapeseed oil, honey, soy sauce, and apple cider vinegar. Peel and finely chop the garlic (or press it through a garlic press). In a small bowl, combine the oil, honey, soy sauce, and vinegar. Add the grated or pressed garlic and lemon juice. Add smoked paprika and chili flakes, as well as salt and pepper. Use a whisk or fork and mix vigorously for about 30 seconds until the honey fully dissolves in the liquids and a uniform, slightly runny marinade forms.

Ingredients: Rapeseed oil, Honey, Soy sauce, Apple cider vinegar, Garlic, Lemon juice, Smoked paprika powder, Chili pepper (chili flakes), Salt, Ground black pepper
Use a medium bowl (about 2 liters) and a whisk or spoon. If the honey is hard, heat it for 5-10 seconds in the microwave or immerse the jar in hot water. Do not use hot liquids — the marinade should be lukewarm.

Preparing the wings

2

Prepare the wings: if they are whole, cut off the tips or divide them into two parts at the joint using a sharp knife or kitchen scissors. Wash the wings under cold running water and dry them very thoroughly with a paper towel — moisture makes it difficult to achieve crispiness. Transfer the wings to a large bowl.

Ingredients: Chicken wings
Use a cutting board and sharp kitchen scissors. Thoroughly drying with a paper towel (for a few moments) is key for a crispy skin.
3

Sprinkle the wings evenly with corn flour: weigh 50 g of flour, add it to the bowl with the meat, and mix by hand or use tongs to ensure each piece is lightly coated with a dry crust. The flour creates a 'dry' finish that will become crispy after baking. Season additionally with a teaspoon of salt (if we haven't salted enough earlier) and evenly sprinkle with pepper.

Ingredients: Corn flour, Salt, Ground black pepper, Chicken wings
It's best to use a large bowl with a lid or a resealable plastic bag — you can close it and shake to achieve even coating. Don't overdo it with the flour — a light layer is enough.

Marinating

4

Transfer the flour-coated wings to a bowl with the prepared marinade. Gradually pour in the marinade, mixing with your hand or tongs until each piece is coated. If there is any marinade left in the bowl, keep it in a separate container — you will reduce it to a glaze. Cover the bowl with plastic wrap or transfer the wings to a sealed bag and place in the refrigerator for at least 60 minutes, ideally 120 minutes; you can also marinate for up to 12 hours for a more intense flavor.

Ingredients: Chicken wings, Honey, Soy sauce, Apple cider vinegar, Garlic, Lemon juice, Smoked paprika powder, Chili pepper (chili flakes)
Use a resealable plastic bag to ensure the marinade thoroughly coats the meat — squeeze out excess air and place it in the refrigerator. Flip the bag after 30 minutes to evenly distribute the marinade.

Baking

5

Take the wings out of the fridge 15 minutes before baking to reach room temperature. Preheat the oven to 220°C (200°C with fan). Prepare a baking sheet lined with parchment paper and place a stable wire rack on it. Arrange the wings skin side up in a single layer, with about 1-2 cm gaps between them, so that hot air can circulate. Bake for 25-30 minutes, then check the color and crispiness — the skin should be golden, and the juices should run clear when pierced. If you want to further caramelize the glaze, brush the wings with the reserved marinade (see step 6) and turn on the broil option for 3-5 minutes, watching closely to avoid burning.

Ingredients: Chicken wings
The best is a rack pan — it allows the fat to drain and improves crispiness. Use protective gloves and a kitchen thermometer: the internal temperature of the meat should reach 75°C.

Sauce and glaze

6

If you saved some of the marinade, pour it into a small saucepan. Bring it to a boil over medium heat and cook vigorously for 3-5 minutes to kill bacteria from the raw meat and evaporate excess water; the marinade will thicken and become glossy. If you want a thicker glaze, you can mix 10 g of cornstarch in 15 ml of cold water and add it to the boiling marinade, stirring until it thickens (additional starch is not required, but it speeds up achieving the glaze). Set the sauce aside for a moment to cool slightly and thicken before glazing the wings.

Ingredients: Honey, Soy sauce, Apple cider vinegar, Garlic, Lemon juice, Smoked paprika powder, Chili pepper (chili flakes)
Use a small saucepan and a wooden spoon. Never use raw marinade without boiling it first. If you are adding starch, dissolve it in cold water to avoid lumps.

Finishing and serving

7

Transfer the baked wings to a serving platter. If you prepared the glaze, evenly brush it onto the wings with a brush or spoon. Generously sprinkle with toasted sesame seeds and (optional) chopped fresh cilantro. Serve with lemon wedges for squeezing and an optional yogurt-garlic dip or BBQ sauce.

Ingredients: Sesame, Fresh coriander, Lemon juice
Use a silicone brush for glazing and a large serving platter. Additionally, you can add cilantro and sesame for enhanced flavor/texture.

Quality control

8

Check if the wings are done: pierce the thickest part with the longest toothpick — the juices should be clear, not pink. Alternatively, use a thermometer — the internal temperature at the bone should be at least 75°C. If the skin is not crispy enough, place the wings under the broiler for another 2-4 minutes.

Ingredients: Chicken wings
A kitchen thermometer is the quickest and most reliable way to check the doneness of meat. Watch the process while grilling to avoid burning.

Fun Fact

💡

Wings as a snack became popular thanks to bar cuisine and 'Buffalo wings' restaurants in the USA, where they are served in a spicy, hot sauce. The version with smoked paprika refers to BBQ traditions and smoky aroma without using a grill.

Best for

Sylwester 2025 imprezy towarzyskie wieczory sportowe spotkania z przyjaciółmi

Tips

🍽️ Serving

Serve the wings hot on a large platter, alongside bowls of dips (e.g. yogurt-garlic, BBQ, or blue cheese) and lemon slices. Arrange them on paper napkins or plates so guests can take individual pieces. For a contrast of flavors, add fresh cilantro and sesame; cold beer or stronger drinks will balance the spiciness well.

🥡 Storage

Store leftover wings in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, preheat the oven to 200°C and bake on a rack for 8-10 minutes, until the skin is crispy again. Do not store at room temperature for longer than 2 hours. Always boil the marinade that has come into contact with raw meat before using it or discard it.

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