Divide the chicken wings in half and place them in a baking dish with bay leaves and 2 garlic cloves, peeled and chopped.
Mix the mustard, Worcester 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 garlic clove, a chopped chili pepper, and mix.
Add the rest of the beer and cook on low heat until it reduces to about a fifth, skimming the liquid on 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 beer sauce.
Baking dish
Saucepan
Pan
Store in the fridge
Italia, 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 |
