Spices and seasonings for BBQ wings

The most important thing for BBQ wings is the seasoning. The final taste of the dish depends on the spices. Will you make something like KFC wings? Or Asian chicken? Georgian-style meat or French-style tender meat?

Choose, prepare a bouquet of spices - and get to work!

The most popular spices and seasonings for wings

A gentleman's set of grill seasonings looks like this:

• black pepper;
• dried onions
• granulated garlic;
• paprika
• chili powder
• basil;
• oregano;
• thyme;
• marjoram;
• coriander;
• cumin;
• ground mustard;
• smoked paprika.

If you have these seasonings in your kitchen, you can prepare any version of barbecue wings - tender, hot, spicy, piquant.

There are time-tested combinations of spices that create a bright, recognizable smell of traditional cuisine from different countries, but do not hide the delicate taste of meat.

Caucasus: hops-suneli

Some people think that khmeli-suneli is some kind of Georgian herb. In fact, it is a complex and balanced set of spices.

Suneli hops include:

• marjoram;
• cilantro;
• parsley;
• basil;
• hyssop;
• dill;
• mint;
• celery;
• Bay leaf;
• thyme;
• Imeretian saffron (not to be confused with turmeric);
• chilli;
• Utskho-suneli (blue fenugreek).

Pay attention to the last point! Finding this seasoning is quite difficult, but it is utskho-suneli that gives the seasoning a unique appetizing aroma.

If you buy ready-made khmeli-suneli seasoning, read the ingredients on the back of the package. Some manufacturers save money and do not add utskho-suneli to the mixture. Do not buy this seasoning - the aroma will not be the same.

India: garam masala

This traditional Indian seasoning has a mild, rich flavor. It goes well with chicken, fish, and vegetables.

Garam masala contains ground:

• dried ginger;
• coriander seeds;
• cinnamon;
• ginger;
• black and white pepper;
• nutmeg;
• cumin;
• carnation;
• cardamom;
• star anise.

Indians mix the aromatic powder with water or fruit vinegar to create a thick, spicy paste. The chicken is coated with it, left for 30-60 minutes, and then baked.

China: balance of five tastes

There are 5 main spices in Chinese cuisine that give the wings an original Asian flavor.

Includes:

• cinnamon;
• Sichuan pepper;
• fennel seeds;
• star anise;
• carnation.

Cinnamon gives the dish tenderness and sweetness, pepper adds heat, star anise gives a warm exotic aroma, and fennel and cloves add a piquant, spicy taste.

Do not substitute Sichuan pepper for any other pepper. Neither black, nor white, nor red will give the desired aroma. Sichuan pepper has a slightly “lemony”, tart and astringent smell, very fresh and bright. If you want to feel the taste of real Chinese food, take the time to look for this seasoning.

Thai flavors

People in Thailand love spicy, spicy food with a fresh, rich aroma. Traditionally added to a bouquet of seasonings:

• fresh ginger;
• lemongrass;
• lime (not lemon, that's important);
• green basil;
• chilli;
• cilantro;
• oyster or fish sauce;
• coriander;
• turmeric;
• coconut milk.

Another exotic element is sour tamarind. These are small dark seeds, similar to acacia seeds. They have an unusual sour taste and aroma, reminiscent of smoked prunes. Some recipes advise replacing tamarind with sour plums and a drop of “liquid smoke”. If you find the original seasoning, there is nothing to do - you will have to replace it. But tourists who have tried traditional Thai dishes assure that tamarind is needed for the right taste. It's not the same without him.

Mediterranean herbs

Italian and southern French cuisine prefers rich but not aggressive aromas of herbs, complemented by classic spices and dry wine.

The traditional mixture includes:

• oregano;
• mint;
• basil;
• thyme;
• parsley;
• celery;
• onion;
• buteneleaf sedum;
• rosemary;
• coriander;
• black and white pepper;
• garlic.

You can buy a ready-made mixture in the store, but fresh herbs will give a completely different aroma. Look at the supermarket or farmer's market for at least some Mediterranean seasonings.

Advice. To prepare the wings, you only use a couple of sprigs. Chop the remaining herbs, put them in ziplock bags or portioned containers and freeze. This way they will completely retain their taste and aroma. Later you use herbs in other dishes.

Homemade Maggi seasoning

Stores offer ready-made seasoning for wings, but you can prepare the same set of spices at home - completely natural, without flavorings, liquid smoke or flavor enhancers.

Includes:

• dried basil – 1 tsp;
• chili pepper powder - on the tip of a knife;
• paprika – 2 tsp;
• dried or granulated garlic - 1 tsp.
• tomato powder – 1 tsp;
• honey – 2 tsp;
• black and allspice;
• coriander;
• nutmeg;
• citric acid – ¼ tsp. (or 1 tbsp apple cider vinegar);
• 1 p. l. starch;
• salt to taste.

The original Maggi seasoning uses dried beetroot powder. It gives the wings an elegant golden brown color. It is difficult to get such seasoning in stores. Replace it with 0.5 tsp. smoked paprika - it will not only brown the wings, but also give them a rich “smoky” taste.

Mix all the dry ingredients, add honey - and the spices for the wings are ready.

Spiced BBQ Wings Recipes

Homemade, juicy, crispy chicken with the aroma of a campfire - what could be better?

Advice. Choose wings without the last phalanx. On an open fire it dries out and quickly chars.

Wings with homemade Maggi seasoning

To prepare you will need:

• 1 kg. wings;
• 1 tbsp. l. seasonings;
• 0.5 tbsp. soy sauce;
• 2 tbsp. l. mayonnaise.

If you don't use store-bought mayonnaise, replace it with homemade mayonnaise or simply pour 2 tbsp into the marinade. l. vegetable oil.

1. Mix seasoning, soy sauce and mayonnaise in a large container.
2. Place the chicken there and be sure to soak in the flavors of the meat.
3. Leave the wings for 1 hour at room temperature.

Bake meat on the grill or in the oven at 220 ^OC. Check the degree of doneness with a fork. Pierce the fleshiest part of the wing - if clear juice flows out, it means you can remove it from the heat. Don't overcook the meat. The liquid will evaporate and the chicken will be dry.

On average, wings take about 20 minutes to cook.

Spicy wings with cane sugar

The meat turns out sweet and sour, hot and spicy, a little in the Asian style.If you want to enhance the oriental aroma, add a bouquet of 5 Chinese spices to the marinade.

Prepare:

• 1 kg of wings;
• 3 tbsp. l. favorite ketchup;
• 1 tbsp. l. cane sugar;
• 1 tbsp. l. soy sauce;
• 1 tsp. grated ginger;
• 0.5 tbsp. l. rice vinegar (can be replaced with apple or white wine vinegar);
• 3 cloves of garlic;
• 1 tsp. paprika;
• coriander, black pepper, basil, thyme (if you do not add Chinese spices);

Spicy lovers can add a pinch of chili.

1. Wash the chicken and pat dry with a towel.
2. Mix spices, chopped garlic, ketchup, sugar, soy sauce and vinegar.
3. Rub the meat with the spicy mixture.
4. Leave the wings in the refrigerator for 3 hours, but preferably overnight.

Bake the meat until cooked, basting from time to time with the remaining marinade in the container.

Wings marinated in white wine

You can use any dry wine, even cheap ones in bags.

For the marinade take:

• 0.5-1 tbsp. dry wine;
• 1 onion;
• 2 cloves of garlic;
• 5 tbsp. l. olive oil;
• black, white and allspice;
• nutmeg;
• coriander;
• cumin;
• thyme;
• oregano;
• salt to taste;
• parsley or cilantro.

Cut the onion into slices and the garlic into slices. Add spices, aromatic herbs, salt, oil and seasonings, pour wine over the mixture.

1. Place the wings in a suitable sized container.
2. Pour in the marinade until it completely covers the meat.
3. Leave it in the refrigerator overnight.
4. Bake, constantly basting with remaining marinade.

Before placing the wings on the grill, shake off the herbs, onion and garlic. They will quickly char and give off an unpleasant odor. If you want to bake pickled onions with chicken, place them on the grill 10 minutes before the meat is ready.

Advice.If you don't use alcohol in recipes, replace it with yogurt or regular kefir. The acid present in fermented milk products will soften meat no worse than dry wine.

The wings will turn out tender, with a pleasant creamy aroma.