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Baked Chicken Wings in the Oven
Instructions
First, I prepare the chicken wings. I cut off the smallest (thin) part of the wing – it has almost no meat and dries out during baking. I make a few cuts on the inner side of each wing so they marinate better.
I prepare the marinade. Into a deep plate I pour 1.5 tsp of curry. Curry gives the marinade a characteristic yellow colour and a warm, spicy aroma.
I add 1.5 tbsp of mustard. Mustard "works" as a natural meat tenderiser – its enzymes make the fibres softer.
I add the minced garlic. You can mince it with a knife or a press – a press gives a more even result, without large pieces.
I add salt to taste. Salt at the marinade stage penetrates the meat well and seasons it evenly.
I pour in 50 g of white wine and stir everything together. The wine gives a light acidity and a characteristic "wine" aroma that pairs well with honey.
I rub the wings thoroughly with the marinade, cover with cling film and leave them to marinate for 1 hour. During this time the meat soaks up the aromas of the spices.
While the wings marinate, I chop the chili pepper into small pieces. I remove the seeds if I do not want it too hot.
I pour the honey into a frying pan and bring it to the boil. When the honey turns a darker colour (caramelisation has begun), I add the remaining 50 g of white wine. I pour the wine-honey caramel into a separate dish.
I mix the chopped chili pepper into the wine-honey caramel. The result is the recipe's "secret sauce" – with a glossy shine and a hint of heat.
I arrange the marinated wings on a foil-lined baking sheet. The foil makes cleanup easier and prevents the bottom from burning.
I put the wings into the preheated oven for about 15 minutes at 180 °C. This is the first phase – the wings cook through and brown slightly.
I take out the baking sheet and check for doneness. If the wings are ready, I brush them with the wine-honey caramel. I return them to the oven for another 5–8 minutes at 240 °C so the wings brown nicely. The high temperature "caramelises" the honey on the surface.
The baked chicken wings in the oven are ready. I take the finished dish out and drizzle it with the remaining caramel for a final aroma and shine.
I arrange the wings on plates, sprinkle them with sesame seeds and serve. The sesame gives a decorative, "dressed-up" look and a pleasant nutty aroma.
Tips
- 1
Make cuts on the inner side of the wing – this is the "secret" to deeper marinade penetration in a short time.
- 2
Prepare the caramel separately from baking – on the wings in the oven the honey will have time to "caramelise" properly at 240 °C without burning.
- 3
Before sprinkling, you can lightly toast the sesame seeds in a dry frying pan for 1–2 minutes – the aroma will come out at its fullest. I use a similar principle in other chicken dishes.
- 4
The white wine in the marinade can be replaced with white grape juice + 1 tsp of lemon juice – for a non-alcoholic version.
Video
FAQ
Which white wine is best for the marinade? +
A dry white wine is ideal (Sauvignon Blanc, Chardonnay, Pinot Grigio). Semi-dry will also do. Sweet and dessert wines are not recommended: with honey it turns out cloying. An expensive aged wine is not needed: when heated, the subtle nuances evaporate. Choose a good "mid-priced" dry wine. For a non-alcoholic version – white grape juice + 1 tsp of lemon juice (it imitates the acidity of wine). Apple cider vinegar 2 tbsp + 50 ml of water also works – less refined, but it does the job.
What can replace honey in the caramel? +
Alternatives: maple syrup (similar consistency), agave syrup (neutral), brown sugar (melt in a little water to a syrup), caramel syrup. Without a sweetener you get "wine-garlic" wings – also tasty, but without the characteristic glossy crust. Natural honey is best, as it "caramelises" most easily at high temperature. Granulated sugar will "give caramel" only with the right technique – honey is simpler.
How long do the cooked wings keep? +
In the refrigerator – 2–3 days in a closed container. Reheat in the oven at 150 °C under foil for 10 minutes (with 1 tbsp of water on the bottom of the tray) – this way they will not dry out. In the microwave the wings become "rubbery". They can be frozen for 1–2 months, thawed in the refrigerator for 8–10 hours and reheated in the oven. Freshly cooked are the tastiest, with a glossy, fragrant crust and a vivid flavour.
What side dish should I serve them with? +
Classic side dishes: oven-baked potato wedges, mashed potatoes, boiled or curried rice, pasta, couscous. For salads – fresh vegetables, Greek salad, coleslaw (cabbage salad). For an "appetiser" serving without a side dish – with celery sticks, carrots and a dip (sour cream + herbs or yogurt + garlic). Baked wings go perfectly with cold beer, dry white wine or cranberry juice. Serve with plenty of napkins – they are eaten by hand.
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