Oven-Roasted Chicken Wings

Ingredients

• 2 kg Chicken wings
• 6 Garlic cloves
• 1 tablespoon Tomato paste
• 1 tablespoon Red pepper paste
• 1 teaspoon Onion powder
• 1 tablespoon Garlic powder
• 1 teaspoon White pepper
• 1 teaspoon Ginger
• 1 teaspoon Curry
• 1 teaspoon Salt
• half a teaspoon Cardamom
• 6 tablespoons Soy sauce
• 3 tablespoons Yogurt
• quarter cup Vinegar
• mentioned without a quantity Olive oil
• alternative mentioned if olive oil is unavailable Vegetable oil
• mentioned as a possible addition: a little water Water

Instructions

1. In a bowl, combine the dry spices: onion powder, garlic powder, ginger, white pepper, curry, salt, and cardamom.
2. In the same bowl, add the yogurt, tomato paste, red pepper paste, vinegar, soy sauce, garlic, and olive oil, then mix the marinade well.
3. Slash the large chicken wings on both sides so the marinade can penetrate during baking later.
4. Add the wings to the marinade in the bowl, then turn well until fully coated.
5. Leave the bowl in the refrigerator for 2 to 3 hours, or overnight for the best result.
6. Preheat the oven to 200 degrees, with top and bottom heat.
7. Line an oven tray with parchment paper.
8. Arrange the wings on the oven tray.
9. Place the oven tray on the lower rack and turn on bottom heat only at 200 degrees for 20 to 25 minutes, until the undersides of the wings are cooked.
10. Turn off the bottom heat, then turn on the top heat and move the oven tray to the upper rack until the wings turn golden on top.
11. Remove the wings from the oven once they are browned on top and bottom and ready to serve.