The wings prepared according to this recipe have a sweetish-spicy taste and a glossy surface. Fruit notes are clearly felt. The dish is suitable for a holiday or will look good on an everyday table.
It is necessary
- For the main course:
- - salt - 1.5 tsp;
- - water - 2 liters;
- - chicken wings - 1.5 kg.
- For glaze:
- - adjika or hot pepper;
- - flour - 2 tsp;
- - lemon or apple vinegar 6% - 2 tsp;
- - salt - 0.5 tsp;
- - Narsharab sauce - 150 g.
Instructions
Step 1
Wash the wings and remove the remaining feathers. If you have the desire and time, cut off the phalanx and thumbs (sharp protrusions on the upper part) at the wings. Put the finished wings in a saucepan.
Step 2
Add salt and water so that it covers the wings. Bring to a boil over high heat, then reduce heat to low. Cook, covered, until soft. It will take about 20 minutes.
Step 3
Having prepared the wings in advance, let them cool without removing them from the broth. Carefully, without breaking, remove the wings and let the water drain from them.
Step 4
Line a baking sheet with baking paper. Lay the wings on it in one layer. Pour the Narsharab sauce into a bowl. Taste it and add some salt, hot pepper and lemon juice if desired. Pour flour into the sauce and stir.
Step 5
Heat the sauce a little, you can do it in the microwave in a glass dish. The result is a frosting similar to jelly in consistency. Lubricate the wings with it, remembering to leave half for the other side of the wings.
Step 6
Preheat the oven to the maximum temperature in advance, put a baking sheet with wings there. Readiness is determined by the rich burgundy color of the wings. Remove them from the oven and turn over to the other side, brush with the remaining glaze.
Step 7
If the glaze thickens, then dilute it with Narsharab sauce. Place the baking sheet in the oven again and let the wings brown. Transfer the wings to the platter, taking out the baking sheet after the allotted time. The wings will taste good both hot and when they are at room temperature.
