CHICKEN - Chicken Wings With Spicy Basque Ketchup

By Aemelia

Ingredients

• Piperade: Adapted from Gerald Hirigoyen
• 50 ml olive oil
• 2 onions, thinly sliced
• 2 red bell peppers (capsicums), cored, seeded and cut into strips, lengthwise
• 6 garlic cloves, crushed or thinly sliced
• 4 ripe tomatoes, cored, roughly chopped
• salt
• Pinch of Spanish smoked paprika
• Chicken Wings with Spicy Basque Ketchup: Adapted from Gerard Hirigoyen’s Pinxtos Cookbook
• 15 chicken wings, cut in half through the joint
• Piperade recipe (above)
• 50 grams (4 tablespoons) brown sugar
• 125 ml (1/2 cup) sherry vinegar
• 4 teaspoons Spanish Smoked Paprika
• Chopped Parsley

Details

Adapted from trissalicious.com

Preparation

Step 1

Piperade:
1. In a large pan, heat the olive oil until very hot. Add the onions, bell peppers, garlic and tomatoes and saute over medium heat, stirring constantly. The vegetables are ready when they have softened, in my case, this took around 25 minutes.
2. Remove the mixture from the heat and season with salt and add the smoked paprika.

Note:
The piperade can be used immediately or stored in a covered container in the refrigerator up to five days. For the spicy Basque Ketchup, puree the piperade and follow instructions below.

Chicken Wings with Spicy Basque Ketchup:
1. Pre-heat the oven to 180c, fan forced. Place the chicken wings in a large oven proof container and season with salt and pepper.
2. Meanwhile, in a large saucepan, heat the piperade, brown sugar, sherry vinegar and smoked paprika for around 10 minutes.
3. Pour the sauce over the chicken wings and bake the chicken wings for 50 minutes, basting the sauce over the wings every 20 minutes.