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Chicken tapas, Texas Chicken wings

  • Preparation 10 minutes and 12 heures
  • Cooking 50 minutes
  • Serving(s) For 4 persons

Chicken tapas, Texas Chicken wings

  • Preparation 10 minutes and 12 heures
  • Cooking 50 minutes
  • Serving(s) For 4 persons
  • 24 Ferme des Voltigeurs fresh chicken wings
  • 1/2 cup (125 ml) tomato paste
  • 90 ml (1/3 cup) white wine vinegar
  • 125 ml (1/2 cup) brown sugar
  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) chili powder
  • 15 ml (1 tbsp) ground coriander
  • 10 ml (1 tsp) ground cumin
  • 5 ml (1/2 tsp) salt
  • 1 clove garlic, minced
  • In a saucepan, combine the ingredients, except the chicken wings. Bring to a boil and cook for 5 minutes, stirring constantly. Let cool.
  • Coat the chicken wings with this marinade, make sure it adheres.
  • Cover and refrigerate for 12 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Place the chicken wings on the baking sheet, without them touching each other. Bake for 45 minutes. Flip and continue cooking for about 5 minutes.
  • Serve.
  • 24 Ferme des Voltigeurs fresh chicken wings
  • 1/2 cup (125 ml) tomato paste
  • 90 ml (1/3 cup) white wine vinegar
  • 125 ml (1/2 cup) brown sugar
  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) chili powder
  • 15 ml (1 tbsp) ground coriander
  • 10 ml (1 tsp) ground cumin
  • 5 ml (1/2 tsp) salt
  • 1 clove garlic, minced
  • In a saucepan, combine the ingredients, except the chicken wings. Bring to a boil and cook for 5 minutes, stirring constantly. Let cool.
  • Coat the chicken wings with this marinade, make sure it adheres.
  • Cover and refrigerate for 12 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Place the chicken wings on the baking sheet, without them touching each other. Bake for 45 minutes. Flip and continue cooking for about 5 minutes.
  • Serve.

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