All the friends of mine who tried these totally adored them. Last year Joan really wanted the recipe, but I've always kept it secret, so I refused. I feel bad now. So here it is, for Joan, Matti and anybody who wants to try them. They are full of taste and spices, a little hot but not even reaching medium hot.
Ingredients (serves 4 as a starter):
900gr chicken wings
20gr of chopped garlic
1 Tbsp ground coriander
1 Tbsp ground ginger powder
1 Tbsp ground turmeric powder
1 Tbsp ground paprika
1/2 Tbsp ground cumin
1/2 Tbsp smoked paprika
1/2 tsp mild chili powder
1 Tbsp rice wine vinegar
1 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 Tbsp wolegrain or Dijon mustard
2 Tbsp ketchup
3 Tbsp olive oil
1 tsp hot chipotle sauce
2 additional slugs of olive oil for the tray
NO Salt! (trust me, you have the Worcestershire sauce, the mustard and all the spices, there is no need for additional salt)
Method:
Mix all the marinade ingredients very well in a small bowl
With your hands (use gloves! spices are difficult to wash out from the fingernails) mix the marinade into the wings, massaging them well and directly into the butcher tray or in a bowl, the tighter they are to each other, the better
Cover and set aside in the fridge for 3 hours (this is very important)
TIP: if you don't have the 3 hours, leave the chicken on the counter for a minimum (and a maximum!) of 1 hour (it's chicken! It does spoil fast, so this is valid only if the room temperature doesn't exceed 25 degrees C)
Pre-heat the oven at 200 degrees C (fan)
Coat an oven tray with some olive oil
Pour the wings into your oven tray in 1 single layer
Bake for 20 mins
Turn each wing upside down
Bake a further 10 mins or until nice and golden (no more than another 5 mins, 35 mins in total)
