Browse All Recipes

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.

  • Serves 4 - 6
  • 15 mins preparation
  • 30 mins cooking plus marinating, resting
Chicken wings with adjika

"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.