Summary

Ingredients

• 1 ½ kg chicken wings

For the marinade:

• 6 tablespoon sunflower oil
• 8 tablespoon sugar, brown (not white)
• 6 tablespoon tomato paste
• 2 tablespoon balsamic vinegar
• 2 tablespoon wine vinegar
• 3 tablespoon mustard
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon salt
• 1 teaspoon curry powder
• 0.5 teaspoon ½ black pepper
• 1 tablespoon Tabasco, red

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Instructions

1. Wash the thawed or fresh chicken wings and pat dry. If they are still present, cut off the tips, otherwise they could easily be burned during the roasting process.
2. For the marinade, put the above ingredients in that order in a bowl and mix well. Brush the wings individually and on both sides and place in a large roasting pan or pan. Pour the leftover marinade over it and distribute it well, close the form with a lid or aluminum foil and place in the refrigerator for at least 12 hours.
3. Preheat the oven to 180 ° C - 200 ° C (convection) or 210 ° C - 230 ° C (top / bottom heat) and fry the wings without the lid on the lowest rack for 45 - 55 minutes.
4. Alternatively grill:
5. Remove some of the marinade from the wings and place on the grill until they are golden brown and crispy.
6. Simmer the marinade in a small saucepan for 10 minutes and serve as a hot or cold dip.
7. You should follow the instructions for the marinade as closely as possible. All my other experiments did not bring this taste, but as is well known, it is debatable.
8. This goes best with baguette and a crunchy salad.