Baked Yogurt Chicken Wings with Paprika Recipe
Baked yogurt chicken wings are juicy chicken wings marinated in yogurt with paprika and garlic, then roasted until lightly browned. In Turkey, wings like these often appear at house parties or evening get-togethers while watching a match. The yogurt marinade makes the meat tender inside, while the skin becomes gently crisped and full of flavor.
Turkey
Difficulty: Easy
🍽️
Dinner
🌙
Supper
🎉
Party
🌶️
Medium spicy
Spicy
Umami
Warming
Filling
Garlicky
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
4
Ingredients
- chicken wings - 900 g
- plain yogurt - 200 g
- garlic - 3 cloves
- sweet paprika - 1.5 teaspoons
- hot paprika - 0.5 teaspoons
- cumin - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- olive oil - 1 tablespoon
- lemon - 0.5 pieces
Main Ingredient:
chicken
Preparation
- Wash the chicken wings and pat them dry with paper towels. If they are very large, you can cut them at the joint into two pieces.
- Press the garlic through a garlic press or chop it finely. In a large bowl, mix the yogurt, garlic, sweet paprika, hot paprika, cumin, salt, pepper, olive oil, and the juice squeezed from half a lemon.
- Add the wings to the bowl with the marinade and mix thoroughly with your hands so that each wing is well coated in yogurt. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or lightly grease it with oil.
- Arrange the wings on the tray in a single layer, leaving some space between them. You can spread the remaining marinade over the top.
- Bake for 35–40 minutes, until the wings are well cooked through and the skin is nicely browned. Halfway through baking, you can turn them over so they brown evenly.
- After removing from the oven, let the wings rest for 5 minutes so the juices in the meat can settle. Serve hot.
Storage
In fridge:
3 days
Freezing:
Yes
Upieczone skrzydełka przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku lub na patelni, aby skórka znów była lekko chrupiąca. Możesz je też zamrozić i odgrzać bez rozmrażania w piekarniku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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