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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.

  • 15 mins preparation
  • 30 mins cooking plus marinating, resting
  • Serves 4 - 6
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"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 kg chicken wings
  • Extra-virgin olive oil and lemon wedges, to serve
  • 1 tomato, coarsely chopped
  • 3 long red chillies, seeds removed, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • ¼ cup (firmly packed) coriander, coarsely chopped
  • ¼ red capsicum, coarsely chopped
  • 2 tsp ground coriander seeds
  • 1 tsp white vinegar
  • 60 ml (¼ cup) mild-flavoured extra-virgin olive oil


  • 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.