This recipe is simple- the wings can be eaten immediately as a main course with a side dish of your choice, or cold as a snack. Usually no one is left indifferent and the cook receives a lot of compliments. The key is to use a high quality soy sauce and ketchup. Also- the wings need to be cooked long enough for the sauce to start thickening and the wings are almost falling apart (and off the bone). After removing from the oven you need to stir the wings several times to let the sauce cover the wings completely and nothing is left at the bottom of the pan.

2 kg chicken wings (cut into 3 pieces, don’t use the tip)
For the marinade
100 ml ketchup
100 ml 9% vinegar
4 tbsp soy sauce
4 tbsp sugar, best to use brown sugar

1. Preheat the oven to 180 degrees (celsius) with fan. If you don’t have the fan option- heat it to 200 degrees (celsius).
2. Cut the wings in three pieces each (we don’t use the small tip), rinse and pat them dry. Arrange the wings in a 26x18x6 cm deep pan and set aside for now.

3. In a small pot mix together all the ingredients for the marinade sauce. Bring to a boil and pour it over the wings while still hot. Stir the wings so that everything is covered in sauce. Place the pan in the oven in the middle rack and cook for approximately 1 hour (stirring every once in a while). It is crucial to get the wings to brown and the marinade to thicken so it holds to the wings like a glaze instead of dripping off.

Recipe: Ārija Avota
Photo: Oto Avots