INGREDIENTS:

NUMBER OF PORTIONS: 4

1 kilogram

chicken wings

1 teaspoon

smoked paprika powder (if you do not have sweet paprika powder)

1 teaspoon

garlic powder

1 teaspoon

hot pepper powder (we used Santa Maria Chili Pepper)

1 teaspoon

black pepper

1 teaspoon

salts

FOR SAUCE:

120 milliliters

barbecue sauce (we used Santa Maria BBQ original)

3 tablespoons

honey (about 60-70g)

30 grams

butter

1 tablespoon

tomato paste (or tomato sauce).

METHOD OF PREPARATION:

PREPARATION TIME: ABOUT 1 HOUR

1. If you are using whole chicken wings, cut each into three parts, and set aside the small parts (tips) - you will not need them. If you only use the middle parts of the chicken wings or the shoulders, you don’t need to cut anything.

2. Dry the chicken wings well with a paper towel and place them in a bowl.

3. In a small bowl, mix the salt, smoked paprika powder, hot pepper powder, and pepper.

4. Sprinkle this spice mixture over the wings several times, stirring well each time to cover them evenly.

5. If you are in a hurry, you can fry the wings right away, but if you are cooking in the evening, this step will give the wings more crispiness - put them in one layer on a plate or baking tin and put them in the fridge uncovered for at least 8 hours (longer or longer). Remove and keep at room temperature for 15-20 minutes before baking.

6. Preheat the oven to 220 degrees top + bottom, with no breeze (if you want to grill the wings, see the tips below the recipe).

7. Place the wings on a baking sheet so that they do not touch each other.

8. Bake in a preheated oven at 220C for 20 minutes. Then turn the wings over and cook for another 20-25 minutes until nicely browned.

9. While the wings are baking, prepare the sauce. Melt the butter in a saucepan or small pot. Then add the barbecue sauce, honey, and tomato paste. Mix well until smooth. Bring to a boil, then reduce the heat to very low and cook, stirring constantly, for about 10 minutes to thicken the sauce. Remove from heat and cover the pot with a lid to keep the sauce warm.

10. Place the baked wings in a large bowl. Pour in the sauce and mix well with a wooden spoon to cover all the wings evenly.

11. Lay the baking sheet on a new sheet of baking paper and place the wings on it again so that it does not touch.

12. Bake in a preheated oven at 220C for 5-6 minutes until the sauce on the wings starts to bubble, i.e. caramelize.

13. Remove the wings from the oven, allow to cool for 2-3 minutes in a pan, and then feed.

Advice:

• If you are grilling the wings, heat the grill to medium heat, grease the grill, place the wings and bake for 20 to 25 minutes, turning every 5 minutes. Then mix the wings with the prepared sauce, place again on the grill, and bake for another 5-6 minutes, turning every 1-2 minutes.

• Sauce on serving. Because the wings have a rich flavor, we like to serve them with a fresh Greek yogurt sauce. We prepare it simply: squeeze some lemon (or lime) juice into Greek yogurt, season with a pinch of salt and pepper, and a generous handful of chopped greens - mint, parsley, coriander, basil, dill, or whatever you have on hand.