Caribbean Chicken Wings with Sour Cream Dip
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 part (s) chicken wings
- 1 tablespoon honey, liquid
- 1 tablespoon lemon juice
- 1 teaspoon paprika powder, noble sweet
- 4 tablespoon olive oil
- Chili powder
- 1 pinch (s) smoked salt
- 2 sprigs rosemary, fresh
- 1 bunch chives
- 300 g sour cream or sour cream
- 3 tablespoon milk
- 1 pinch (s) pepper
- 2 spring onion (s)
- 1 clove garlic, pressed
- 10 g iner, fresh
Print Recipe
Pin Recipe Instructions
- Wash the chicken wings and dab them with a kitchen towel. Mix the honey with the lemon juice, paprika powder, oil and chili powder in a large bowl. Mix in the wings and leave to marinate, covered, for 2 hours.
- In the meantime, rinse the chives, dab and cut into rolls. Mix the sour cream with a little milk until smooth. Mix in the chives rolls. Season with salt, garlic and pepper. Cut the ginger into small cubes and stir in. Let everything steep for at least 15 minutes, the longer the better.
- Rinse and clean the spring onions and cut into rings.
- Then season the wings with salt and grill with the rosemary sprigs in the grill for 15 to 20 minutes, turning occasionally.
- Serve the finished chicken wings with the dip and sprinkle with the spring onions. A medium-dry rose wine and fresh baguette go well with it.
- Tip: The wings are ready when clear juice comes out when piercing the thick part with a roulade needle.
- 590 Kcal per serving.
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