Baked chicken wings in a sweet-spicy sauce and Peking cabbage duck soup


Chicken wings1 kg
Tomato Paste70 g
Ground ginger
Ground paprika 1 teaspoon



Smoked paprika 1 teaspoon
Garlic 2 cloves
Ground dried garlic
Soy sauce 3 tablespoons
Sugar 2 teaspoons
Lemon juice 2 tablespoons


Vinegar 1 teaspoon
Chili Pudrapo to taste
Dried oregano
Ketchup to taste

COOKING INSTRUCTIONS 40 MINUTES
Photo of the recipe: Baked chicken wings in a sweet-spicy sauce – step 1

  1. Make the sauce. To do this, mix the remaining ingredients in a bowl (crush fresh garlic with a garlic squeezer or grate).

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Garlic Press
Photo of the recipe: Baked chicken wings in a sweet-spicy sauce – step 2

  1. Put the wings in a baking dish. If necessary, grease the dishes with oil. Set the oven to heat up to 180 degrees in convection mode. Stir the wings with 3/4 sauce, put in a preheated oven, bake for 25 minutes. (If you need a crisp, add the whole sauce, leave to bake not 25, but 35 minutes and skip the next step. In this case, the wings will be less sharp.)

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Oven Timers
Recipe photo: Baked chicken wings in a sweet-spicy sauce – step 3

  1. Remove the wings from the oven, add the remaining sauce, mix and bake for another 5 minutes. Serve hot.
    TIP FOR RECIPE
    The main ingredients of the sauce are tomato paste, garlic, lemon juice and sugar. The remaining seasonings are added to taste. The sharpness of the wings depends on how much chili powder / red pepper / hot sauce you add.

Duck bones1 kg
Shiitake mushrooms 100 g
Ginger 50 g
Chives 50 g
Beijing cabbage500 g
Solpo to taste
Ground black pepper to taste

COOKING INSTRUCTIONS 40 MINUTES

  1. If you have a duck skeleton left after cooking the duck (in any form, it doesn’t matter), then this skeleton should be chopped with a heavy cleaver, poured with two liters of water, add a piece of ginger, bring to a boil and cook for half an hour, removing the foam.

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How to prepare ginger

  1. Cut shiitake mushrooms (if you use dried mushrooms, you need to soak them for half an hour in warm water) and add to the broth.
  2. Chop Beijing cabbage into thin noodles and add ten minutes after mushrooms. Bring to a boil, cook for three minutes, add finely chopped green onions, salt and pepper, if necessary, and remove from heat.
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