جوانح الدجاج الحارة بالفلفل الحلبي

Middle Eastern 15 Mins Prep · 20 Mins Cook

1. Finely chop the onion and place in a large bowl along with the white grape vinegar (or apple cider vinegar) and 1 tsp of salt. Stir to dissolve the salt.
2. Add the chicken wings and coat well. Cover the bowl with cling film and refrigerate for at least 8 hours or overnight, turning the wings occasionally.
3. To make the basting sauce, mix the olive oil with the chilli, cumin, dried thyme and ½ tsp of salt in a large bowl.
4. Remove the wings from the marinade, pat dry with paper towels and add to the basting sauce. Stir to coat, cover and refrigerate for at least 1 hour.
5. Preheat the oven to 220°C, gas mark 7. Line a roasting tray with baking paper or foil. Oil a large wire cooling rack and place it on the baking sheet.
6. Remove the wings from the basting sauce and lay them skin-side up on the rack and roast for 20 minutes, turning halfway through.
7. Serve the chilli wings with the Aleppo chilli flakes on the side.

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