For those who believe that gastronomic photos are always made with plastic chickens, steaming acids and model hands, here are my fingers without French manicure that corroborate that the source burns and burns a lot. Ro, please, shoot it as it burned me! :-)
I cook todayand this quick holiday recipe will delight those who enjoyed doing the Jack Daniel's sauce and the Foster's ribs.Well, notice, it's not exactly the same but give the hit on days like today, I have planted myself at half past one in the afternoon and had not thought of anything to eat and could not throw cans again before the Mrs. Spoon. Pride issue. The Chicken wings with honey and lemon are ready in45 minutes and the added time it takes to go down to the chicken shop to buy a dozen wings, some lemons and whatever you lack. The sauce has rosemary or thyme, honey, the aforementioned lemon and ketchup. I have made them in the oven but the process is the same if you make them to the barbecue where the result should be the bomb. In the rush I did not let them macerate but if you are a little foresight and rest for a couple of hours, the sauce will enhance the flavor of the chicken.
Come on, to work!
- For roasted wings:
- 1 kilo and a half of SADA® chicken wings, we recommend them for being the juiciest (12 wings)
- Rosemary (a branch)
- 20 g of honey
- 20 g of ketchup
- 30 ml of lemon juice
- Black pepper
- For the garnish (optional):
- Medium-sized unpeeled potatoes (1 per person).
- Preheat the oven to 180º or 200ºC (if you are going to grill them immediately).
- Wash and clean chicken wings well. The dry and leave them waiting for their moment in a baking tray.
- With Thermomix® or blender, we prepare the sauce. Enter the glass in the rosemary, honey, ketchup and lemon juice, pepper and salt to taste and mix 10 seconds, Speed 4.
- Now pour the sauce over the reserved wings at the source. Use them well all so that they get wet from the sauce and reservation. If you leave them a few hours macerating they will be richer.
- Wash the potatoes you need for the garnish. The dry ones and without removing the skin, on an aluminum foil, lyou prick with a fork and you put them salt and pepper. You wrap them and baked. On one side of your rack you will put in wrapping potatoes in aluminum foil and on the other your tray of macerated wings.
- The total roasting time is about 45 minutes at 180º-200ºC with heat up and down. Every 10 minutes you must turn the wings so that they are well made by all their faces and especially golden and crispy. And they are ready to eat.