Oven-baked chicken wings with mushrooms in milk

Name: Oven-baked chicken wings with mushrooms in milk
Ingredients: 10 chicken wings; 10 button mushrooms; 150 ml milk; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon turmeric; 1 teaspoon sweet paprika

Meat - Oven-baked chicken wings with mushrooms in milk by Floare C. - Recipia

Oven-baked chicken wings with mushrooms in milk are left to marinate overnight, then baked uncovered in a roasting pan until golden. The mushrooms soften alongside the chicken, while the paprika gives the wings a reddish hue and crisp edges. I like to use smaller wings because they’re easier to turn among the mushrooms. Prep: 20 minutes. Cook: 45 minutes. Rest: 8 hours. Total: 13 hours and 5 minutes. Serves: 3. Approximately 340 kcal and 29 g protein per serving.

Ingredients

10 chicken wings
10 button mushrooms
150 ml milk
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon turmeric
1 teaspoon sweet paprika

Preparation

1. Pat the wings dry with paper towels and remove the thin tip. 2. Cut the mushrooms into quarters and put them in a large bowl with the wings. Add the salt, ground pepper and turmeric, then rub the seasonings all over. Pour in the milk, cover the bowl and refrigerate overnight, about 8 hours. 3. Heat the oven to 180°C. Arrange the wings and mushrooms in a roasting pan, discard the milk they marinated in, and bake uncovered for 20 minutes. 4. Turn the wings, sprinkle 1/2 teaspoon sweet paprika over them and bake for another 15 minutes, until browned on one side. 5. Turn them over again, sprinkle the remaining 1/2 teaspoon paprika over the top and return the pan to the oven for 10 minutes.

Notes

Mashed potatoes go well with the browned juices in the pan. For an evening meal, put the wings in to marinate the night before and allow 45 minutes for baking. Store leftovers in a sealed container in the fridge for up to 3 days. A pan about 30 × 40 cm gives the wings and mushrooms room without crowding them. If the wings are thick, check the largest piece near the bone, as it may need a few extra minutes. Choose firm mushrooms without soft spots on the caps. After washing them, dry them well, since any water left on the surface collects in the pan and slows browning. If the skin colors too quickly, move the pan to a lower rack until the meat near the bone is cooked through.