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750 gr chopped chicken wings
    Soy sauce
    A crushed garlic clove
    Salt and pepper
    1 teaspoon ground cumin
    A teaspoon of paprika

For the barbecue sauce:

    8 tablespoons ketchup
    2 tablespoons white wine or whiskey
    Two tablespoons white wine vinegar
    1 tablespoon soft mustard
    A spoonful of honey
    1 teaspoon of sugar (best brown sugar)
    Half teaspoon of sweet paprika (better if smoked)
    A pinch of ground cloves


    We put the wings in a bowl, salt and pepper (be careful with the salt because the soy sauce is very salty) and put the crushed garlic and cumin.
    Add a dash of soy sauce and stir with your hands so that the wings are impregnated well.
    Let stand at least 2 hours in the fridge so that the wings marinate well.

For the sauce: We put the wine or whiskey and the vinegar on the fire and when they boil we add the rest of the ingredients and the leftover liquid to marinate the wings (if any) and let it reduce everything to the fire a little. We tried salt and adjusted.

To make the wings:

Baked (top photo): We bake at 190 degrees for about 30 min by turning them in the middle of cooking. Be careful with the oven because they can brown in excess, cover with foil if you see that it is necessary. You can serve hot accompanied with the sauce or brush the wings with it before baking, and then re-brush halfway through cooking. Take advantage of the juices of the tray when serving to spray and soak the wings.

Fries (in the photo below): Flour the wings (once they are well drained) and fry in hot oil until they are golden brown. They are served hot accompanied by the sauce.

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