Wings for beer

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products for the preparation of wings for beer. Wings of medium size, chicken. Depending on which pepper you choose, the sharpness of the finished dish will depend. Mustard is taken from Dijon, to taste in grains or without, because it is not very spicy, sweet and there is vinegar in its composition, which will make the wings softer.

2. Step 2:

   

   Wash the wings under running water, let the water drain. With a sharp knife, cut the wings into three parts along the joint. In some cases, it is suggested not to use the most extreme part of the wing - there is no meat in it and it can burn in the oven. But it's up to everyone to decide, maybe there is no meat in it, but sometimes you can chew a tasty bone too)).

3. Step 3:

   

   Peel the garlic cloves and pass them through the press. In a separate bowl, mix soy sauce, Dijon mustard, crushed garlic, pepper and ground ginger. If you are not a fan of ginger, then you can refuse it, it will also work very well without it. Try the marinade, it may lack sharpness, then you should add more pepper or garlic.

5. Step 4:

   

   Pour the marinade over the wings, mix thoroughly. Put the bowl with the wings in the refrigerator for 2 hours, stirring occasionally so that all the wings are in the marinade. You can put a little oppression on top.

6. Step 5:

   

   After 2 hours, flip the wings into a colander to drain the liquid. If you don't like burnt garlic, then you can now remove it from the wings. Cover the baking sheet with baking paper or it can be greased with vegetable oil, spread the wings not too tightly. Place the baking sheet in a preheated oven to 200 degrees for 35-40 minutes.

7. Step 6:

   

   The finished lids need to be cooled at least a little so as not to burn your hands, and then serve to the table. To supplement, you can offer ketchup. This snack is perfect for a cool beer on a summer evening.