Crispy, spicy chicken wings do not even need to be eaten cutlery: it is best to take them in your hand and nibble on them. They are best served with a yoghurt sauce.
The wing is not the easiest part of the chicken to eat, as there is relatively little meat on the bones, but it is so tasty that it is worth making a big batch. Keep the wings in a fragrant, slightly spicy marinade for a few hours before baking, and serve with yoghurt sauce.
Ingredients for 4 servings
For the chicken wings
- 1 kg chicken wings
- 3 teaspoons thyme
- 3 cloves of garlic
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili pepper
- Half an onion
- 0.5 tsp cayenne pepper
- 50 ml olive oil
- Salt
- Pepper
For the yoghurt dip
- 3 cloves of garlic
- 1 cup of sour cream
- 1 cup of natural yoghurt
- Salt
Preparation
Cut the chicken wings in half at the largest joint, sprinkle with salt and place in a large bowl. In a small bowl, mix the olive oil with the thyme, crushed garlic, smoked paprika, grated onion, cayenne pepper and black pepper. Pour the mixture over the chicken wings, toss thoroughly to coat each piece completely, and refrigerate for an hour or two.
When the marinating time is over, preheat the oven to 200°C. Place the wings on a baking tray lined with baking paper and bake for 40 minutes. Halfway through the baking, turn the wings over so that both sides become evenly crispy.
For the dipping sauce, mix the sour cream with the yoghurt and crushed garlic, season to taste with salt and keep in the fridge until serving.