Tag: chicken wings

Roasted Chicken Wings Marinated in Sambuca Chipotle

Ingredients (2 servings):

  • 500 g chicken wings
  • 100 ml sambuca
  • 50 ml chipotle sauce
  • half lemon’s juice
  • plenty of kosher salt
  • 1 teaspoon cornstarch

Preparation method:

  1. Wash the chicken wings.
  2. Add the chicken wings to a bowl together with the sambuca, chipotle sauce, lemon juice and plenty of salt.
  3. Stir them gently together.
  4. Let the wings marinate overnight.
  5. In the morning place the chicken wings on a baking tray with baking sheet and broil/roast them for 40-50 minutes.
  6. Meanwhile, add the remaining marinating juices to a saucepan and reduce them over low heat.
  7. Add a teaspoon cornstarch diluted in cold water to the pan and cook for another minute.
  8. Serve the chicken wings hot from the oven, topped with the chipotle sambuca sauce.

Sweet Chicken Wings with Rose Hip Gravy Recipe

Ingredients (4 servings) :

  • 1 kg chicken wings
  • 200 ml white wine
  • 2-3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tables spoons lemon juice
  • 2  tablespoons olive oil
  • salt and pepper to taste

For the gravy

  • 1 kg rose hips
  • 2-3 tablespoons sugar

Preparation method:

  1. In a bowl mix together all the ingredients for the marinade (oil, wine, lemon juice, honey, salt and pepper), then add the chicken wings so they will be fully covered in juices. If not enough marinade to ensure the coverage add some more wine.
  2. Put the bowl in the freezer and let it marinate overnight or for at least a few hours.
  3. Wash the rose hips an remove their black ends.
  4. Simmer the rose hips in a large pot full of water for 2-3 hours until soft and mashable.
  5. With a potato masher mash up the rose hips into a rough purée.
  6. Use a very fine mesh strainer or 4 layers of cheesecloth over a large pot. Transfer the rose hip mixture into the strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the cheesecloth to get more remaining juice out.
  7. Simmer the pot with the juice it until reaches the desired thickness, adding the sugar during the process.
  8. Strain the wings of the marinade
  9.  In a large pan add 2 tablespoons of olive oil, and fry the wings until they get a nice brownish colour, turning them to get this look evenly.
  10. Serve on a plate with potato croquettes and the rose hip gravy