Wash your chicken wings in the sink with vinegar and water (optional). Then boil some water and pour it over de wings. Let it sit for ten minutes and pat the wings dry with some kitchen towel paper.
In meantime prepare your sauce. Add the ingredients to a pan (except for the 2 tbsp Supermalt) and cook until the mixture becomes thick. Then turn off the heat and stir in the 2 tbsp Supermalt. The sauce is ready (set this aside)!
Marinade the wings in the spices and let them sit for 30 minutes. Prepare the coating and coat the wings. Then fry them in oil until they are cooked (about 25 minutes). Do this in batches and keep turning themNOTE: you can also cook wings (thawed) in the Air fryer on 360 F / 180 C and cook for 12 minutes, then flip the wings and cook for 12 minutes more.
After the wings are done, pour the sauce (if your sauce has thickened more, add a 1 or 2 tbsp(s) of water and heat it up again) over wings and make sure they are evenly coated. Not in the mood for sticky business? The dip the wings in the Supermalt sauce.TIPS:- Mix the Supermalt sauce with mayo/sour cream for dip for your chip!- Use the Supermalt sauce on burgers or with other roasted meats (or vegan substitutes).If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!
