Chicken wings with marjoram (in sauce)

Name: Chicken wings with marjoram (in sauce) - Cornelia O.
Ingredients: 8 chicken wings; 200 g of ham; 1 teaspoon of dried marjoram; 1 head of garlic; 150 ml of tomato juice; 200 ml of chicken broth; a few basil leaves; a pinch of chili and salt to taste; a bunch of fresh parsley.

Meat - Chicken wings with marjoram (in sauce) by Cornelia O. - Recipia

The first time I made these wings, I remember I completely forgot to add the basil at the end. It wasn't that it bothered me too much, but you can feel that something's missing, you know? You might be paying attention to everything, and yet, when it comes to the herbs, you rush because it already smells good and you want to dig in. What I've noticed is that in this sauce, marjoram really makes a difference – if you don't add enough or forget it, it feels like a different dish. Well, I’m not saying it’s inedible, but it just lacks that charm... so I've made it a point to pay attention to the herbs and not make mistakes when I'm hungry. Let’s not drag this out, as you might actually want to make this recipe instead of listening to me ramble about my mistakes. Quick info Usually, the whole process takes about an hour, with 10-15 minutes spent hovering around the multicooker or skillet, while the rest cooks almost by itself. These quantities are enough for about 3-4 decent servings (especially if you don’t have a “wing vacuum cleaner” in the family). In terms of difficulty, it’s not hard, but if you skip steps or rush, it won’t turn out right. Let’s say it’s at the level of “making a goulash, but it’s simpler.” Ingredients + their roles I’ve noticed that if I don’t stick to the quantities, especially for liquids, either it sticks, or the sauce turns out too thin. So, here’s what you’ll need: - 8 chicken wings (I sometimes mix them with small drumsticks, but if you want strictly wings, that works too) – these are the base, they brown nicely and give flavor to the sauce - 200 g smoked bacon (sliced thicker or in cubes, so you can feel it when you bite) – brings a smoky flavor and fat that adds savor - 1 teaspoon dried marjoram (you can use fresh if you have it, but I can't always find it) – gives that clear aroma, don’t skip it! - 1 head of garlic (coarsely sliced, so it doesn’t melt completely) – garlic shouldn’t dominate, but without it, the dish is a bit bland - 150 ml tomato puree (the thick kind, not the watery stuff) – provides the base and body for the sauce - 200 ml chicken broth (or water with a little salt if you don’t have broth on hand) – helps prevent the meat from burning and thickens the sauce - a few basil leaves (I add them towards the end, not at the beginning, so they don’t lose their aroma) - a pinch of chili and salt to taste (just a sprinkle, don’t overdo it at first, adjust as you go) - 1 bunch of fresh parsley (only the leaves, finely chopped, sprinkled at the end) – fresh for a contrast in flavor and color Preparation method 1. Heat the multicooker (or a heavy-bottomed skillet if you don’t have a multicooker) and add the wings. Don’t overcrowd them; otherwise, they won’t brown, they’ll just boil. On the multicooker, select the “fry” function. I’ve made the mistake of putting them all in at once, and they ended up “boiling” instead of getting color, so it’s better to do it in two batches if needed. 2. Halfway through the cooking time, gently stir to turn them on all sides. After about 8 minutes, add the sliced garlic and the bacon, then let it cook for another 2 minutes to melt the fat from the bacon and blend the flavors. It’s important not to burn the garlic; otherwise, it turns bitter. I once added it at the beginning, and it wasn’t the same story. 3. Sprinkle in the marjoram, salt, and chili. Taste if you’re unsure how much chili you want. Some people are more sensitive, so don’t sabotage your dish with too much. 4. Pour in the chicken broth and tomato puree. Stir well to loosen anything stuck to the bottom. If you’re using a multicooker, switch back to the “fry” function (or “stew” if you have it) for about 35-40 minutes. When I tested it the first time, I forgot to put the lid on – don’t do that, as the liquid will reduce too much. Put the lid on, but not tightly, to let some steam escape. On the stove, keep it on low heat, stirring occasionally. 5. About 2-3 minutes before it’s done, toss in the torn basil leaves, not chopped, so the aroma comes through. Taste the sauce then and see if it needs more salt. 6. Turn off the heat and let it rest for 5 minutes. Don’t rush to serve; the sauce thickens better this way. Generously sprinkle with fresh parsley, and you’re done. If you want, you can also add some extra fresh basil, but don’t overdo it. Why I make this recipe often I like this recipe because it’s pretty quick; you don’t have to deal with marinating or standing over the stove for hours, and you can pair it with anything you have in the fridge: salad, mashed potatoes, rice, whatever comes to mind. The bacon makes a difference – if you’re craving something hearty, you won’t fill up just on plain wings. Plus, whenever you have unexpected guests, you can quickly throw it in the multicooker, and no one will leave hungry. It also works as comfort food when you want to indulge in something warm without stressing over complicated recipes. Tips, variations, and serving ideas Useful tips Don’t skip the browning steps – if you throw them straight into the sauce, you won’t get that intense flavor or beautiful color. When cutting the bacon, don’t chop it too small; thicker pieces add charm. As for the garlic – don’t chop it too finely and don’t add it right at the start, as it will turn brown and bitter. If you have natural chicken broth on hand (I keep small cubes in the freezer), add it; it adds much more flavor than water. The sauce shouldn’t be “watery”; if it’s too thin at the end, leave it uncovered for another 3 minutes. Ingredient substitutions and adaptations If you don’t have bacon, you can use bacon or even smoked sausage, but make sure it’s not too salty (or you’ll ruin the balance). Vegetarians can try it with large mushrooms, as they have a “meaty” texture, but obviously, it won’t be as flavorful. For a lighter version, you can skip the bacon or use very little, but you’ll lose flavor. For gluten-free, be careful not to use broth with strange additives. If needed, you can replace the tomato puree with finely chopped fresh tomatoes, cooked a bit with a little salt, but don’t add them raw over the meat, as the sauce won’t thicken properly. Recipe variations Some people add a bit of white wine instead of part of the broth – it gives a more refined taste, but it’s not very “family-friendly” (especially for kids). I’ve also tried adding bay leaves or coriander, but marjoram remains the “star” here, don’t change that. If you want it spicy, add more chili or a small sliced hot pepper, but don’t overdo it, so you don’t overpower the other flavors. Serving ideas I prefer it with mashed potatoes because this sauce is great for dipping bread or mopping up with the potatoes on your plate. It also goes well with plain rice, polenta, roasted potatoes, or even short pasta. If you’re in the mood, you can make a simple white cabbage salad with a bit of oil and vinegar to balance out the fat. For drinks, a light blonde beer or a glass of red wine works well. If you’re making it for an occasion, place the wings on a platter, sprinkle with parsley and basil, and let people serve themselves – they’ll disappear in no time. Frequently asked questions How spicy does it turn out? – It depends on how much chili you add. I usually put a small pinch; even the kids don’t complain, but if you have sensitive guests, it’s better to add it at the end or not at all, so everyone can adjust their plate. Can it be made without a multicooker? – Of course, you can use a heavy-bottomed pot or deep skillet. Just be careful with the heat so it doesn’t stick to the bottom, and keep the lid slightly ajar. Can I prepare it in advance? – Yes, but don’t add the fresh herbs until you serve, as they’ll wilt and lose their aroma. You can reheat it the next day; it won’t lose its charm, just don’t let the sauce get too thin. How do I know when the sauce is done? – It should be thick, not “watery,” coating the wings nicely. If it seems too liquid, leave it uncovered for 5 minutes, but don’t let it reduce too much, or you’ll be left with just oil from the bacon. Can I use another type of meat? – You can use chicken thighs or diced breast, but wings make the sauce more “sticky” and flavorful. If you use skinless meat, it’ll be lighter, but you need some fat (from the bacon) to balance it. Is it okay without marjoram? – Not really, honestly. You can try oregano, but it won’t taste the same; marjoram gives it that specific flavor. Nutritional values Per serving, it’s about 350-400 kcal (including bacon and a little sauce), with around 25-30 g of protein (from the meat and a bit from the bacon), about 20-22 g of fat (depending on how fatty the bacon is), and around 5-7 g of carbohydrates (from the tomato puree and some from the vegetables). This recipe isn’t exactly “diet-friendly,” especially if you use a lot of bacon, but if you choose leaner chicken and use less bacon, it can be adapted for those watching their figure. It’s still “lighter” than fried meats or fast food, has plenty of protein, and isn’t loaded with flour, oil, or starch. At least you’re not adding sugar or “packet sauces.” How to store and reheat If you have leftovers, put everything in a container with a lid in the fridge. It keeps well for 2-3 days, just don’t leave the fresh herbs on top; add them fresh when serving. For reheating, I prefer a skillet on low heat, with a spoonful of water or broth if the sauce has thickened too much in the fridge. It can also be microwaved, but it tends to dry out more. I don’t recommend freezing it, as the sauce with tomatoes and bacon changes texture and doesn’t look like fresh food when thawed – it becomes “mushy,” and the meat turns rubbery. It’s better to finish what you have in the next 1-2 days, maybe even in a wrap if you’re on the go.

Chicken wings with marjoram (in sauce)

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