Ingredients
Equipment
Method
- First thing, clean your wings from any excess fat, if your butcher hasn't done that for you.
- When you are done, put them into a large bowl and set them aside.
- Take your chopping board and knife and cut your garlic cloves into small medium pieces. Alternatively, you can also use a mincer.
- Next, chop your spring onions until you fill up a small bowl, with about 3 handfuls, if you have small hands like mine. Feel free to adjust according to your taste.
- Season your chicken.
- Add the chopped garlic and onions to the chicken wings in the bowl.
- Take your jar of Cannonata, open it, and spoon out 5 large tablespoons of the spicy spread. Add that on top of the chicken wings.
- Then use your spoon or your hands to massage the sauce into the chicken wings, as well as mix the other ingredients we added.
- Let the chicken wings rest for 30 minutes in the fridge so they can marinate in the spicy sauce.
- Pre-heat your oven and set it to 180 degrees Celsius.
- Transfer the marinated wings on a dish with parchment paper, and lay them one next to each other, not overlapping.
- Spoon any extra sauce and onions on top of the chicken, and bake in the oven for 20 minutes on the upper level.
- After 20 minutes, move the dish to the lower level of the oven, and bake for another 20 minutes.
- Then, take out the wings and turn them one by one. Put the dish back in the oven , this time on the higher level, and bake for another 20 minutes.
- If you want your chicken wings to be very crispy, transfer them to a clean dish with clean parchment paper, and put under the grill for 3 to 5 minutes on each side.
- Take out the wings, let them cool for 2 minutes, and then sprinkle the chopped parsley on top.
- Finally, squeeze the juice of a lemon, and serve.
Nutrition
Video
Notes
Feel free to share this dish or enjoy the leftovers the next day.