Chicken wings in beetroot marinade
4 servings
35 minutes
Chicken wings in beet marinade are an exquisite combination of tender meat and sweet, earthy notes of beetroot, seasoned with a fragrant spice mix. This recipe is inspired by European cuisine, where beets are valued for their rich flavor and ability to transform familiar dishes into something original. Marinated wings gain appetizing juiciness, and frying followed by simmering in broth makes them incredibly tender. The finishing touch is toasted sesame, adding nutty notes and a light crunch. Serve them hot, garnished with fresh herbs, and enjoy the harmony of flavors that pair perfectly with light vegetable salads and fresh bread.
1
Roast the sesame until golden, grate the beetroot, wash the wings and dry them with a towel.
- Chicken wings: 600 g
- Sesame: to taste
- Beet: 1 piece
2
Mix all the spices, place the wings, grated beetroot, and spices in a plastic bag, seal it and shake.
- Chicken wings: 600 g
- Beet: 1 piece
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Nutmeg: pinch
- Oregano: pinch
- Grated ginger: pinch
3
Refrigerate for marinating for 3-4 hours.
4
Then pour vegetable oil into a well-heated pan and place the wings in it.
5
Fry on medium heat on both sides until medium doneness, then add about 200 grams of broth, either chicken or vegetable, and simmer for another 10-15 minutes.
6
Then place on a plate and sprinkle with toasted sesame seeds; you can garnish with greens if desired.
- Sesame: to taste