-16 chicken wings
– 2 teaspoons of 5 Chinese spices
– 1 5 cm piece of ginger
– 4 tablespoons of ketchup
– 1 teaspoon of mustard
– 2 tablespoons of soy sauce
– 1 tablespoon of vinegar
– 1 tablespoon heaped with honey
– 1 tablespoon garlic powder
– 2 garlic cloves
We heat the oven to 180 ℃. To eat the wings in a different format, what I have done is separate the joints so that they are stretched but you can leave them in their original shape if you want. We rub the wings well with 5 Chinese spices, salt and pepper. We keep them in a source and cover them with aluminium foil. We put the dish in an oven preheated to 180 ℃ with wings.
While the wings are being made, we are going to prepare a glass that will give our wings a lot of grace. We crush two cloves of garlic in a mortar. Add the peel and grated ginger root. We put the mixture in a bowl and mix it with ketchup, mustard, soy, vinegar, honey and garlic powder. We shake it well until it is a homogeneous paste. We reduce it to a simmer for 10-15 minutes.
After 50 minutes of baking, remove the wings from the oven, remove the aluminium foil, and coat well with the glaze. We raise the oven to 200 ℃ and go back to feathering. They should be in the oven for 30 to 40 minutes. Every 10 minutes you have to open the oven and clean them with a glass.
The wings are really spectacular. Don’t worry if any part is darker, it results in a glaze that caramelizes. They look great. The first impulse that we will have will be some fried potatoes with them, but I recommend that you add a little freshness to the tomato or green leaf salad to reduce the personality of the wings. Salads refresh and cleanse the palate so that the flavour intensifies in the mouth.
Keywords: Dallas BBQ Sticky Wing Recipe