Zutaten für Roasted Chicken Wings With Smoked Paprika Mayonnaise
- Chicken Wings
- Garlic Cloves
- Dry Red Wine
- ½ cup water
- Smoked Paprika
- Sherry Wine Vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup mayonnaise
- Medium Dry Sherry
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Zubereitung von Roasted Chicken Wings With Smoked Paprika Mayonnaise
- Cut off the wing tips from about 2 lbs of chicken wings.
- Place the chicken wings in a large resealable plastic bag.
- Finely mince 4 cloves of garlic and add to the bag along with 1 cup of red wine, ½ cup of water, 1 teaspoon smoked paprika, 2 tablespoons red wine vinegar, 1 tablespoon sugar, and 1 teaspoon salt.
- Seal the bag, pressing out excess air.
- Marinate the wings in the bag (placed in a large bowl) in the refrigerator for at least 8 hours, or preferably overnight, turning the bag once.
- Preheat oven to 400°F (200°C).
- Arrange the marinated wings in a single layer in a large, shallow baking pan.
- Pour the marinade over the wings.
- Roast the wings in the middle of the oven for 30 minutes.
- Turn the wings over and continue roasting until the marinade has reduced to a glaze and the wings are golden brown and crispy, about 25-30 minutes more.
- While the wings are roasting, prepare the mayonnaise:
- In a medium bowl, whisk together ½ cup mayonnaise, 1 tablespoon smoked paprika, 1 tablespoon lemon juice, and salt and pepper to taste.
- Serve the golden-brown, crispy chicken wings immediately with the smoked paprika mayonnaise for dipping.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
27g
Carbs
1g
