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Chicken Wings in Tomato-Honey Glaze in the Oven
Instructions
I rinse the wings under cold water and dry them thoroughly with paper towels. Wet wings dilute the marinade with water and soak it up poorly. I split each wing into 2 segments at the joint – that way they bake more evenly and are easier to eat.
In a bowl I combine the honey with the ground paprika, sesame oil, tomato paste and salt. If the honey has crystallised, warm it gently in a water bath so it mixes in better. I stir it with a silicone spatula until completely smooth.
I pour in freshly squeezed lemon juice – it balances the sweetness of the honey and works as a marinade that softens the fibres. I add the sesame seeds (for a brighter aroma, toast them first in a dry frying pan). I mix the marinade thoroughly.
I add the wings to the marinade and mix them thoroughly by hand, rubbing the sauce into every fold and into the skin – it is this direct contact that gives the maximum effect. I cover with cling film and put it in the fridge for at least overnight, ideally for 12–24 hours.
I lay the marinated wings in a baking dish lined with parchment – during baking the honey sticks to the tray and is hard to wash off without parchment. I set the temperature to 180 °C and bake for 30–40 minutes until the crust is golden and glossy. Halfway through baking, turn the wings over for even browning.
I transfer the hot baked wings to a plate and sprinkle them with fresh sesame seeds. I serve this hot appetiser with a favourite sauce – barbecue, sweet-and-sour, garlic, or soured cream with herbs.
Tips
- 1
Marinate the wings overnight, at least 12 hours – the flavour will be richer and the glaze more caramelised during baking.
- 2
For a quick marinade, leave them for 2 hours in a warm place under cling film – not ideal, but better than baking them straight away.
- 3
The sesame seeds can be toasted in a dry frying pan for 1–2 minutes before adding – the aroma becomes brighter. I cook barbecue wings on a similar principle.
- 4
Serve with chips, boiled rice, or on their own as an appetiser with beer or cider.
FAQ
What can I use instead of sesame oil? +
Plain odourless vegetable oil or olive oil will do – the flavour will be less "Asian", but the wings will still be tasty. You can use peanut oil, which gives a similar nutty accent. For a brighter Eastern character, add a drop of walnut or hazelnut oil. If you have no oil at all, you can manage without it – the honey and tomato paste provide enough liquid. The sesame oil should be the unrefined toasted (dark) kind, not the light cold-pressed one.
How long should I bake the wings? +
At 180 °C, about 30–40 minutes until the crust is golden and glossy. The time depends on the size of the wings: small ones – 25–30 minutes, medium – 35–40 minutes, large – up to 45 minutes. Check for doneness by piercing them – the juices should run clear, with no pink. For a crisper crust, switch on the top heat or the grill setting for the last 5 minutes. At 200 °C the time drops to 25–30 minutes, but the honey may burn, so watch it closely.
Can I cook the wings on the grill? +
Yes, on the grill the wings come out with a wonderful smoky accent – even tastier than in the oven. The time is the same – 30–40 minutes over medium-high heat with indirect heat. Cook the marinated wings first in the cooler zone of the grill so the honey does not burn, then move them to the hot zone to form a crust. A charcoal grill gives the most authentic flavour; a gas one works too. On an electric grill or a griddle pan you get something between frying and grilling.
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