"chili Peppah" Chicken Wings Recipe
CRISPY GARLIC | TSUKEMONO | CUCUMBER REMOULADE
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Ingredients
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Chicken Wings
Tsukemono (Japanese Pickles)
Cucumber Remoulade
Method
Prepare Chicken Wings
- 1
Marinate the Wings
In a large bowl, combine the minced garlic, olive oil, chili flakes, paprika, salt, and black pepper. Add the chicken wings and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Bake the Wings
Preheat the oven to 400°F (200°C). Arrange the marinated chicken wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until crispy and golden brown, flipping halfway through.
Prepare Tsukemono
- 3
Pickle the Cucumbers
In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar dissolves. Add the thinly sliced cucumbers and mix well. Cover and refrigerate for at least 30 minutes before serving.
Prepare Cucumber Remoulade
- 4
Mix the Remoulade
In a bowl, combine mayonnaise, dijon mustard, lemon juice, and chopped dill. Season with salt and black pepper to taste. Mix well and refrigerate until ready to serve.
