Cut the chicken wings in half and place them in a baking dish with bay leaves and 2 peeled garlic cloves chopped into pieces.
Mix the mustard, Worcestershire sauce, turmeric, paprika, and a glass of beer, then pour the mixture over the wings, mixing and massaging them.
Cover the baking dish with plastic wrap and let the wings marinate for 4 hours.
Drain the wings from the marinade and cook them in a saucepan with a drizzle of oil, half a glass of water, and half a glass of wine for about 45 minutes on low heat, covered.
Clean the peppers, cut them into quarters lengthwise, and cook them in a pan with a drizzle of oil and salt for 10-15 minutes.
Dissolve the sugar with the vinegar in a saucepan and bring to a boil. Cook for 2 minutes, then add a tablespoon of beer, a clove of garlic, a chopped chili, and stir.
Add the rest of the beer and cook on low heat until it reduces to about one fifth, skimming the surface to remove impurities.
Drain the wings and brown them in a pan with a drizzle of oil.
Serve the wings with the peppers and the beer sauce.
Baking dish
Saucepan
Pan
Store in the refrigerator
Italy, Emilia Romagna
| Energy (kcal) | 186.91 |
| Carbohydrates (g) | 15.83 |
| of which Sugars (g) | 14.81 |
| Fat (g) | 8.06 |
| of which Saturates (g) | 2.27 |
| Protein (g) | 9.19 |
| Fiber (g) | 8.22 |
| Sale (g) | 0.09 |
