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Crispy chicken wings prepared in the oven

Crispy chicken wings prepared in the oven

We clean the feathers of the feathers, we wash them well, then we cut them in 2.

In a bowl, put the wings and over them add 1 tablespoon of oil and the spices listed (salt, pepper, paprika and hot), of course you can add other spices that you like (ginger, nutmeg, curry or whatever you like) .

Mix well, well until we cover all the pieces of wings with the added spices.

Cover the bowl and leave it for about 30 minutes at room temperature.

Meanwhile, turn on the oven (200 ° C with ventilation), and in a tray lined with baking paper, place the wings nicely, without overlapping them and put them in the oven for 20 minutes, then turn them on the other side for another 25 minutes. .

During this time, we quickly prepare the sauce: In a small kettle we put the honey, the oil, the balsamic vinegar, the mustard and the crushed or grated garlic clove, we put everything on the fire until it boils, then we put it aside.

While we have time left, we prepare another tray lined with baking paper and place a grill over it. On this grill we place the wings one by one and with a board we grease each piece with the prepared sauce, on both sides and put it back in the oven for another 10-15 minutes until the icing dries and the wings become crispy.

Serve hot and with a garnish next to it!

Good appetite!!!

Crispy baked chicken wings - Recipes

Ingredients for 8-10 servings

-750 ml of very good quality red wine
-150 ml of brandy
-250 gr sugar
-2 sachets of gelatin
-Orange peel of orange and lemon
-100 g of berries

Gelatin is rehydrated according to the instructions on the envelope. The wine is mixed with brandy, sugar and lemon and orange peel and boiled.

Until the wine starts to boil, prepare the forms in which we will make the jelly. We put the fruits on the bottom of the forms.

From the moment the wine boils, keep it on the fire for another 5 minutes. Then remove the bowl from the heat, add the rehydrated gelatin, mix well until it melts. Pour the composition into the prepared forms and refrigerate for 24 hours.

Serve garnished with berries, powdered with brown sugar and coniferous orange peel roses.

Garlic sauce with yogurt

Garlic sauce with yogurt. This yogurt sauce with garlic and a little sour cream has not been missing for some time from the grill or steak menus or on the plates with vegetables. It is a little lighter than the classic garlic sauce, a little creamier and doesn't seem to bother those with iron problems.

When we cook with friends one of the first questions is: do you have garlic sauce and yogurt? And yes, I do every time because we really like it too.

  • 400 g fat yogurt
  • 250 g sour cream
  • 10 cloves of garlic
  • 2 teaspoons of paprika
  • 1 teaspoon grated salt
  • & frac12 teaspoon grated pepper
  • 30 ml oil