Braised Chicken Wings with Caramelized Onions
Tender, flavor-packed chicken wings marinated in garlic and spices, then slow-braised over a golden caramelized onion base. This simple one-pan recipe delivers rich, comforting flavors with minimal effort — perfect for a weeknight dinner.
🛒 Ingredients
4 servings
- 1 kg (2.2 lbs) chicken wings
- 3 garlic cloves, crushed
- 1 medium onion, coarsely grated
- 1 small red bell pepper, finely diced
- 3 tbsp olive oil
- 1 tsp sugar
- 80 ml (1/3 cup) white wine vinegar
- 1 chicken bouillon cube
- 1 tsp ground cumin
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh flat-leaf parsley and chives, to taste
- Pitted black olives, optional
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Directions
- 1
Combine chicken wings with crushed garlic, cumin, black pepper, a pinch of salt, and vinegar in a large bowl. Cover and marinate in the refrigerator for 30 minutes. Reserve the marinade liquid.
- 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the grated onion and sugar, stirring frequently until deeply golden and caramelized, about 8 minutes. Watch closely to avoid burning.
- 3
Drain the wings and add them to the skillet. Brown on all sides over medium-high heat for about 5 minutes, then add the diced bell pepper.
- 4
Gradually pour in the reserved marinade, stirring as it is absorbed. Crumble in the bouillon cube, add 150 ml (2/3 cup) water, and simmer covered over low heat — adding water as needed — until fully cooked through, about 25 minutes.
- 5
Adjust seasoning, scatter fresh parsley and chives on top, and add sliced olives if using. Serve hot with crusty bread or steamed rice.
💡 Chef's Tip
For deeper flavor, caramelize the onion slowly over low heat for up to 15 minutes. Lemon juice works as a great substitute for vinegar in the marinade.
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Same category — Poultry
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