A csirkeszárnyak klasszikus ételnek számítanak a világ számos konyhájában, de In Spain, families have an affordable and healthy way to prepare it without any fuss.
This recipe is perfect for sharing with the family, and the best part is that it’s incredibly easy to make. Let’s see how!
Ingredients:
1.8 kg chicken
3 teaspoons soy sauce
1 tablespoon paprika
1 tablespoon herbs (your favorite)
1 teaspoon turmeric
1 teaspoon salt
3 cloves garlic, chopped
3 tablespoons oil
5 large [ingredients unclear]
1 teaspoon dried garlic
1 teaspoon black pepper
1 teaspoon dried rosemary
Fruits and vegetables
3 ingredients: olive oil,
1 large onion
Instructions:
Preheat the oven to 200°C (400°F).
Cut the wings into three parts; you can remove one or add it to the stock.
Place them in a ziplock or other resealable bag. Add to the bag 3 tablespoons soy sauce, 1 tablespoon paprika, 1 tablespoon herbs, 1 teaspoon turmeric, 1 teaspoon salt, 3 cloves chopped garlic, and 3 tablespoons olive oil.
Seal the bag and season.Blend well with the spices. You can marinate it in the fridge for 1 hour. During the first hour, peel and slice the potatoes. Place the potatoes on a baking sheet. Add 1 teaspoon of dried garlic, 1 teaspoon of black pepper, 1 teaspoon of dried rosemary, and 3 tablespoons of olive oil. Bake well so that the potatoes get nicely flavored. Bake the potatoes in a preheated oven at 200°C (400°F) for 25 minutes. Slice the wings and arrange them on top of the potatoes on a baking sheet. Take the carton out of the fridge and place it on a rack, putting it on the baking sheet with the potatoes. This way, the juice from the wings drips onto the potatoes, making them even tastier. Bake for another 15-20 minutes at 200°C (400°F) until the skin is golden brown and fully cooked. Take it out of the oven and serve hot. Serving: Serve with fresh salad for an immediately ready and balanced meal. For a spicy flavor, add a pinch of chili powder to the wing marinade. Ten solutions have proven effective for home matches or soccer games. Done! Wash
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