Name: Sharp wings
Prep time: 2 min
Cook time: 2 min
Yield: 0
Ingredients: Chicken wings - 500 gram; Soy sauce - 100 Ml; Garlic - 3 clove; Chilli - 0.25 Tsp; Ground ginger - 0.25 Tsp; Dijon mustard - 2 tbsp

Recipe information

Cooking:

2 min.

Servings per container:

Source:

More details

Ingredients for - Sharp wings

1. Chicken wings - 500 gram

2. Soy sauce - 100 Ml

3. Garlic - 3 clove

4. Chilli - 0.25 Tsp

5. Ground ginger - 0.25 Tsp

6. Dijon mustard - 2 tbsp

How to cook deliciously - Sharp wings

1. Stage

Cut the wings over the joint and rinse under running water. Allow all liquid to drain.

2. Stage

For marinade, mix soy sauce with mustard, add coarsely chopped garlic, chili peppers and ginger. Salt does not need to be added since soy sauce is quite salty.

1. Stage. Sharp wings: For marinade, mix soy sauce with mustard, add coarsely chopped garlic, chili peppers and ginger. Salt does not need to be added since soy sauce is quite salty.

3. Stage

Pour the wings with the marinade and refrigerate for 1-2 hours.

4. Stage

Remove the wings from the marinade, let it drain a little, remove the garlic so that during cooking it does not burn and does not spoil the taste. Put the wings on a baking sheet covered with parchment and bake at 200 degrees for 40-50 minutes. Grease the wings periodically with the remaining marinade.

1. Stage. Sharp wings: Remove the wings from the marinade, let it drain a little, remove the garlic so that during cooking it does not burn and does not spoil the taste. Put the wings on a baking sheet covered with parchment and bake at 200 degrees for 40-50 minutes. Grease the wings periodically with the remaining marinade.

5. Stage

Serve hot.

6. Stage

Bon Appetit!!!

7. Stage

Spicy wings are very simple to prepare; they are tasty, juicy, fragrant and moderately sharp. Still, it’s worth adjusting the spiciness for yourself, just try the marinade to taste before pouring the meat. The longer the meat is pickled, the tastier and richer it will be. This dish is perfect for cold beer. Ground ginger in this dish also adds extra pungency and a pungent smell.