“chili-peppah” Chicken Wings Recipe
CRISPY GARLIC | TSUKEMONO | CUCUMBER REMOULADE
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Ingredients
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Chicken Wings
Tsukemono (Pickled Vegetables)
Cucumber Remoulade
Method
Preparing Chicken Wings
- 1
Seasoning the Wings
In a large bowl, combine garlic powder, paprika, salt, and black pepper. Add chicken wings and toss until evenly coated.
- 2
Cooking the Wings
Preheat your oven to 425°F (220°C). Arrange the seasoned wings on a baking sheet lined with parchment paper and drizzle with vegetable oil. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
Making Tsukemono
- 3
Pickling the Cucumbers
Slice the cucumbers into thin rounds. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add cucumbers and let them marinate for at least 30 minutes.
Making Cucumber Remoulade
- 4
Preparing the Remoulade
Grate the cucumber and squeeze out excess moisture. In a bowl, mix mayonnaise, grated cucumber, dill, lemon juice, salt, and black pepper until well combined.
