avg —
Baked Chicken Wings with Honey
Instructions
First, I prepare the marinade. I finely chop 2 cloves of garlic or use a garlic press, then transfer it to a separate bowl. Fresh garlic is more aromatic than dried and gives the finished dish a brighter flavour.
I add 1 tsp of curry to the garlic. The curry gives the marinade its characteristic yellow colour and a warm, spicy aroma.
I add 1 tbsp of mustard. Mustard works as a natural meat tenderiser – its enzymes make the fibres softer.
I cut the lemon into 2 halves. I squeeze the juice of one half into the marinade. The acidity of the lemon also helps to tenderise the meat.
I add salt to taste and mix everything thoroughly. The marinade should turn out as a smooth, thick mass.
So that the chicken wings marinate better, I make 1–2 cuts on the inside down to the bone. This way the marinade penetrates deeper into the meat.
I rub the wings thoroughly with the marinade. I cover them with cling film and leave them to marinate for 1–2 hours. During this time the meat soaks up the aromas of the spices.
Once the wings have marinated, I prepare the "sauce" part. In a frying pan, I bring the honey to the boil so that the colour turns darker (caramelisation). I add the lemon juice from the second half of the lemon, stir, and remove from the heat. I pour it into a separate bowl.
I slice the chili pepper into thin rings and remove the seeds. Without the seeds the pepper will be spicy but not "burning" – this lets you taste the flavour better.
I add the chili pepper to the honey. The result is a lemon-honey caramel with a hint of heat – the "secret sauce" of the recipe.
I line a baking sheet with foil and arrange the prepared wings on it. The foil makes cleanup easier and prevents the bottom from burning.
I put it into the preheated oven for 10–15 minutes at 180 °C. This is the first phase – the wings cook and brown slightly.
I take the dish out of the oven and check it for doneness with a toothpick. If clear liquid runs out without any blood, the wings are ready. I drizzle them with half of the prepared lemon-honey caramel with chili pepper and put them back in the oven for 5–8 minutes at 240 °C. If you like them more roasted, leave them for 8 minutes. The high temperature "caramelises" the honey on the wings.
The baked chicken wings with honey are ready. I take the dish out and drizzle them with the remaining lemon-honey caramel with chili pepper. This gives the final glossy shine and a bright aroma.
I arrange them on a plate and serve at the table. The dish is best served with curry rice or Italian risotto with spinach.
Tips
- 1
Make 1–2 CUTS on the inside of the wing – this is the "secret" to deeper marinade penetration in a short time.
- 2
Marinate for at least 1 hour – any less will not give a deep flavour. Longer (up to 4 hours in the refrigerator) is even better.
- 3
Apply the caramel sauce in TWO portions: half in the oven for the glaze, the second half before serving for a fresh aroma. I use a similar principle in other chicken dishes.
- 4
Be sure to remove the seeds from the chili pepper – they hold most of the heat. Chili with the seeds can be unpleasantly "burning".
Video
FAQ
Which honey is best for the marinade? +
Liquid honey is ideal, as it dissolves more easily in the marinade. Crystallised honey should first be melted in a water bath until liquid. By variety: flower honey is universal, buckwheat honey gives a "dark", rich taste, acacia honey is neutrally sweet, and lime honey has a light herbaceous note. Any light honey (flower, acacia) is suitable for the wings. Dark buckwheat honey will give a more "grown-up" flavour with notes of caramel. The main thing is natural honey, not sugar syrup passed off as honey.
Can honey be replaced with another sweetener? +
Alternatives include maple syrup (a similar consistency and taste), agave syrup (more neutral than honey), brown sugar (dissolved in a small amount of water to make a syrup), and caramel syrup. Without a sweetener you will get "lemon-garlic" wings – also tasty, but without the characteristic glossy crust. Stevia and other sugar-free sweeteners are NOT suitable – they do not produce the "caramel" reaction during baking. Natural honey is best – it is precisely what caramelises at a high temperature.
How long do the cooked wings keep? +
In the refrigerator – 2–3 days in a closed container. Reheat them in the oven at 150 °C under foil for 10 minutes (with 1 tbsp of water on the bottom of the baking sheet) or in a frying pan. In the microwave the wings turn "rubbery". They can be frozen for 1–2 months – defrost in the refrigerator for 8–10 hours and reheat in the oven. Freshly cooked wings are the tastiest, with a glossy, aromatic crust.
Which side dish should they be served with? +
Classic side dishes: curry rice (an Eastern-style serving), oven-baked potatoes (roasted in wedges), mashed potatoes, pasta (macaroni with butter and cheese), and boiled or baked corn. For salads – fresh vegetables, Greek salad with feta, or coleslaw. For an "appetiser-style" serving (without a side dish) – serve with a dip sauce (sour cream with herbs), celery sticks, carrots, and a piece of bread. For a soft drink – fruit drink or lemonade. For an alcoholic one – cold beer.
- Comment
or post as a guest
Be the first to comment.
