Baked Chicken Wings
4 servings
50 minutes
These wings are great on their own, but we recommend serving them with a homemade sauce made from mayonnaise, apple cider vinegar and chili - it will be much more crisp. And don't forget to cut off the extra phalanx of the wings - it's not tasty and burns quickly.
1
Cut off the tips of the chicken wings, they are not needed. Cut the wings into two parts at the joint.
- Chicken wings: 10 pieces
2
Mix flour, paprika, chili, garlic powder, 1 teaspoon of salt, and pepper.
- Wheat flour: 45 g
- Paprika: 2 teaspoons
- Ground chili pepper: to taste
- Ground dried garlic: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Coat the wings in this mixture until they are fully covered.
- Chicken wings: 10 pieces
4
Line a baking tray with parchment paper and place cubes of butter on it.
- Butter: 50 g
5
Spread the wings and send them to the oven preheated to 200 degrees for 30 minutes.
- Chicken wings: 10 pieces
6
Then flip the wings and return them to the oven for another 15 minutes.
7
While the wings are baking, prepare the sauce. Mix mayonnaise, apple cider vinegar, horseradish, and chili. Season with salt and pepper to taste. Chop the parsley finely.
- Mayonnaise: 200 g
- Apple cider vinegar: 40 ml
- Grated horseradish: 1 teaspoon
- Ground chili pepper: to taste
- Salt: to taste
- Ground black pepper: to taste
8
Take the cooked wings out of the oven and serve them immediately, sprinkled with parsley.
- Ground black pepper: to taste