Baked chicken wings for beer are a relatively cheap and simple snack. The composition of the marinade can be changed at your discretion, adjusting the taste. Thanks to a few tricks, the wings are not only moderately sharp, but rosy and crispy. The minimum cooking time (including marinating) is 65-70 minutes.
How to choose wings
Frozen or chilled (preferably) pale pink or pale blue chicken wings without dark spots, scratches and bruises are suitable for baking. A very white skin should be alarming – most likely, it was bleached with chemicals. Dark brown shades on the skin indicate long-term storage. Spoiled wings have a sour smell, sticky and slippery to the touch.
Normal chilled meat is always elastic and returns its shape with light pressure, while frozen meat loses its shape. The optimal length of the wings is up to 12 cm, if more, then the bird was fed with growth stimulants.
Ingredients:
- peeled chicken wings – 1 kg;
- onions – 2 pieces (large);
- garlic – 5-6 cloves;
- paprika – 3 tablespoons;
- chili pepper – 0,5 teaspoon;
- ground black pepper – 0,5 teaspoon;
- dried herbs (parsley and dill) – 3 tablespoons;
- ground ginger – 0,5 teaspoon;
- mustard (preferably Dijon) – 2 tablespoons;
- liquid honey – 1 tablespoon;
- soy sauce – 100 ml;
- vegetable oil – 2-3 tablespoons;
- salt – 2-5 tablespoons (to taste).
The composition and proportions of spices can be changed at your discretion. Mandatory set: onion, paprika, vegetable oil and salt. The honey will balance the taste a bit, but the wings won’t be sweet. Vegetable oil will prevent the skin from burning.
chicken wings recipe for beer
1. Divide the washed chicken wings in half along the joint. Remove the extreme part of the wing (with feathers), if any.
2. Peel the onion, cut into half rings, put in a deep enameled or plastic container for pickling.
3. Squeeze the garlic, salt. Knead the onion with your hands so that it starts up the juice. Add ground black and chili pepper, paprika, ginger, mustard, herbs. Mix. Add honey, vegetable oil and soy sauce.
4. Put the wings in the marinade. Stir so that the meat is rolled in spices on all sides.
5. Cover the container with a lid. Leave the wings to marinate for at least 30-40 minutes (preferably 2-3 hours) at room temperature. It makes no sense to leave it for more than 3 hours, since the wings are small and soak quickly.
6. Put the chicken wings on a baking sheet, having previously cleaned them of the remnants of onions, garlic and spices that can burn during baking.
To make the wings crispy, you need to spread the pieces with the skin to the top.
7. Preheat the oven to 180 ° C, bake the chicken wings in the oven for 15 minutes. Then take it out, grease with vegetable oil to get a golden crisp, and then bake in the oven for another 10-15 minutes until cooked (the meat is easily pierced with a knife or fork).
Pickled onions can be fried in a pan and served separately with brown bread.
8. Remove the finished wings from the oven and serve warm or cold with beer. The dish goes well with ketchup and mayonnaise-based sauces.
