This spicy chicken wing is perfect for any party or celebration especially for family celebrations. The taste of the salty chicken is sweet and the hot sauce can adds to people's appetite
Ingredients
To make it wet and salty:
1½ kg of chicken thighs and drum sticks
180 g of sea salt
90 g of soft dark brown sugar
2 tablespoons of shale chili
For the spice mixture to taste good:
2 tablespoons sweet smoked peppers
1 tbsp cumin
1 tbsp of sea salt
1 tablespoon of dark brown sugar
For hot sauce:
75 g of butter
125 ml hot chili sauce
1 tbsp maple syrup
Method
1. Place the chicken in a large bowl. Inside the pan heat 1 liter of water with salt, chili flakes and brown sugar.
After dissolving, add 2 liters of cold water and pour it over the chicken. Put it in the refrigerator and leave it for about 2 hours, even though it is ideally one or two days. When you are ready to cook, remove the chicken from the water and dry it with kitchen paper.
2. Preheat oven 160 C / 180 C. Then add the smoked paprika, cumin, sea salt and dark brown sugar onto the baking sheet.
Mix, then roll the dried chicken pieces in the spices, making sure everything is closed.
Bake chicken for 1 hour or until it is crispy and caramelized.
3. For the sauce, melt the butter in a small skillet with spicy sauce and maple syrup. When the chicken pieces have been taken from the oven, sprinkle this sauce over it and shake it. Serve in addition to corn cream.
Ingredients
To make it wet and salty:
1½ kg of chicken thighs and drum sticks
180 g of sea salt
90 g of soft dark brown sugar
2 tablespoons of shale chili
For the spice mixture to taste good:
2 tablespoons sweet smoked peppers
1 tbsp cumin
1 tbsp of sea salt
1 tablespoon of dark brown sugar
For hot sauce:
75 g of butter
125 ml hot chili sauce
1 tbsp maple syrup
Method
1. Place the chicken in a large bowl. Inside the pan heat 1 liter of water with salt, chili flakes and brown sugar.
After dissolving, add 2 liters of cold water and pour it over the chicken. Put it in the refrigerator and leave it for about 2 hours, even though it is ideally one or two days. When you are ready to cook, remove the chicken from the water and dry it with kitchen paper.
Mix, then roll the dried chicken pieces in the spices, making sure everything is closed.
Bake chicken for 1 hour or until it is crispy and caramelized.
3. For the sauce, melt the butter in a small skillet with spicy sauce and maple syrup. When the chicken pieces have been taken from the oven, sprinkle this sauce over it and shake it. Serve in addition to corn cream.