You can not imagine how delicious these chicken wings in caramel sauce are … the sauce is an explosion of flavour: spicy and sweet at the same time … besides they are crisp on the outside and juicy on the inside … a real treat.
I recommend you do them because both children (you can suppress the hot spices) and adults will love them. Besides, chicken wings are a cheap product and it is fun to eat them with your hands. I like to take some skin off to reduce the amount of fat in the dish, but of course, if you leave it is just as tasty.
They are ideal for dinner or as a second course, and they combine great with a starter such as a light zucchini cream or a pumpkin velouté, and also with a garnish of mushrooms with rosemary.
- 1.5 kg of chicken wings without the tip (I have removed the excess of skin, but you can leave it if you want)
- 50 g extra virgin olive oil
- 1 onion (I used sweet white onion)
- 4 cloves of garlic
- 4 tablespoons brown sugar
- a pinch of salt
- 4 tablespoons of tomato concentrate (fried tomato, tomato sauce or crushed tomatoes, although in the latter case the sauce will be less thick)
- 2 tablespoons dried oregano
- A pinch of pepper
- A few drops of tabasco or a pinch of spicy paprika (suppress it if the dish is for children)
- Put all the ingredients except the chicken wings in the mixing bowl and crush 10 seconds, speed 5.
- Take a plastic bag (like a snack bag or freezer bag) and throw the wings and the content of the mixing bowl (marinade) inside.
- Close or zip the bag and mix well to impregnate the wings. Leave them in the fridge from 30 minutes minimum to all night if you have time and turn them at around half the time.
- Put the wings on a baking dish brushed with oil and spread them so that all the wings are on one layer.
- Preheat the oven to 200 degrees Celsius (with the grill on) and cook for 15 minutes, turning the wings at half the time. They must be toasted on the outside.