INGREDIENTS
2.5 kg of chicken wings
salt
Freshly ground black pepper
FOR MARINADE:
1 onion
3 cloves of garlic
2 tablespoons vegetable oil
3 tablespoons Pepper paste or Adzhika
400 g of mashed tomatoes
1 tbsp. Mustard
3 tablespoons Wine vinegar
Pinch of cayenne pepper
1 tbsp. Cane sugar
For onion sauce and garlic, peel and finely chop. In a deep frying pan with a thick bottom, heat the oil, put the onion, fry until it is transparent. Add the garlic, fry for 2 minutes. Put onions and garlic ajiku (pepper paste), lightly fry. Pour sugar and mustard with about half a cup of boiling water, stir to allow the sugar to dissolve.
Pour the fried tomatoes into the frying pan, add the vinegar and a mixture of sugar and mustard. Season with freshly ground black and cayenne pepper, salt and cook over a small fire for about 10 minutes, the sauce should gently thicken. Remove the sauce from the heat and cool completely.
At the wings, remove the last joint (it will burn on the coals). Cut the wings with a paper towel and grease the sauce from all sides. Cover with a film and leave at room temperature for 30 minutes.
Put the wings on a greased grate with a lock and fry on gray coals to brown crust from all sides, 15-25 min. Serve with the remaining sauce barbecue.
