Spicy chicken wings with sour cream dip
Ingredients
For the wings
- 800 g chicken wings
- 20 ml sesame oil
- 6 tbsp brown sugar / demerara
- 1/2 tsp ground paprika
- 1/4 tsp ground cinnamon
- 20 ml apple or cider vinegar
- 2 cloves garlic finely grated
- 10 g peeled ginger finely grated
- 4 tsp salt
- to taste cayenne pepper careful...hot!
- to taste tabasco sauce
For the dip
- 100 g sour cream
- 5 g chives
- 1/2 lemon zest
- to taste salt
Instructions
For the wings
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First prepare the wings by cutting off any flappy pieces of skin; those that don't have any meat and are all chewy. Put them on kitchen paper while we're doing the marinade.
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Mix everything for the marinade. Be careful about the amount of cayenne pepper you add in because it's nice, but too much will make you feel like your throat is on fire. Tabasco is much easier to handle. Also consider that the heat will reduce a bit as it cooks.
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Pat dry the pieces of chicken with kitchen paper to help them become golden in the oven. Then mix with the marinade and let rest at least 30min in the fridge.
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Put them in a pre-heated oven at 200C on a tray with baking paper and let them bake for about 30min or until completely golden. While they're in the oven, we make the dip.
For the dip
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Cut the chives really finely and mix in with the sour cream and salt.
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Use a microplane or fine grater to zest the lime and mix in with the sour cream as well.
Recipe Notes
About your oven:
- If your oven is a gas oven with the heat coming from the bottom, finish the wings with the broil setting, but keep a close eye on them as you do so.
- If you suspect that your oven always has a lower temperature than that of the setting, you can increase the temperature 20C more just to make sure they go nice and golden.