Chicken wings with adjika

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.
Chicken wings with adjikaBen Dearnley
4 - 6

“My friend Renee Trudeau introduced me to this intriguing spice paste, which she came across on holiday in Georgia,” says Brigitte Hafner. “It’s kind of a Georgian harissa, and can go over meat once it’s been roasted or grilled or can be used as a marinade. It’s quite spicy and completely delicious. Thanks Renee!”




1.For adjika, process ingredients (except oil) in a food processor to combine, then add oil and blend to a fine paste. Rub adjika all over chicken and refrigerate to marinate (4-6 hours or overnight).
2.Preheat oven to 175°C. Add wings to a large roasting pan, then roast, turning every 15 minutes, until wings are golden and cooked through (30-45 minutes). Set aside loosely covered with foil to rest (10-15 minutes), then drizzle with oil and serve with lemon.

Drink suggestion: Something amber-coloured, preferably from Georgia. Drink suggestion by Max Allen.


Related stories