Ingredients
- 1.2 kg chicken wings, split at the joint, tips removed
- 200 g MADESA Hot Adjika (just under half a 480 g jar)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp salt
- 1 tbsp lemon juice
- spring onions and sesame seeds to serve
Products in this recipe
Method
- 1
Mix the adjika with 1 tbsp of the honey, the soy sauce, oil, paprika, coriander and salt. Coat the wings in the marinade and leave for 30 minutes at room temperature, or up to 12 hours in the fridge.
- 2
Preheat the oven to 200 °C. Line a baking tray with baking paper, set a wire rack on top and spread the wings out in a single layer.
- 3
Bake for 25 minutes, then turn the wings over.
- 4
Mix the remaining honey with the lemon juice, brush over the wings and bake for another 10–15 minutes until deep red-brown and crisp, and the juices run clear when pierced.
- 5
Rest for 5 minutes, scatter with spring onions and sesame seeds, and serve with a sour cream or yoghurt dip.
Tip: Hot adjika is made with horseradish and chilli, so the heat builds, for a milder glaze use 120 g of adjika and stir 80 g of sour cream into the marinade.
9 September 2026 · Ukrainian