Smothered Chicken Wings Baked (Print Version)
Tender baked chicken wings in a creamy sauce with bell peppers, onions, herbs, and smoky chili powder.
# Ingredients:
→ Poultry
01 -
1.8 kg chicken wings
→ Vegetables
02 -
60 g red bell pepper, chopped
03 -
60 g green bell pepper, chopped
04 -
60 g yellow onion, chopped
→ Canned Soups
05 -
3 cans (approx. 315 g each) cream of chicken with herbs
06 -
1 can (approx. 315 g) cream of mushroom with roasted garlic
→ Liquids
07 -
240 ml chicken broth
08 -
15 ml browning liquid
09 -
45 ml olive oil
→ Dry Spices & Herbs
10 -
16 g garlic powder
11 -
16 g onion powder
12 -
5 g salt
13 -
9 g ground black pepper
14 -
8 g chili powder, plus extra for garnishing
15 -
16 g smoked paprika, plus extra for garnishing
16 -
2 g dried basil
17 -
2 g dried oregano
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
Place chicken wings in a large bowl. Drizzle with olive oil and evenly coat with onion powder, garlic powder, salt, black pepper, chili powder, smoked paprika, dried basil, and dried oregano.
03 -
In a separate bowl, combine the cream of chicken with herbs and cream of mushroom with roasted garlic soups. Stir in the browning liquid until fully blended. Do not dilute with water.
04 -
Arrange the seasoned chicken wings in a large glass baking dish. Scatter chopped red and green bell peppers and onion over the wings. Pour the chicken broth evenly into the dish, then spoon the soup mixture over the top, ensuring all wings are covered.
05 -
Tightly cover the baking dish with aluminum foil and bake for 45 minutes.
06 -
Increase the oven temperature to 200°C. Remove the foil, sprinkle additional chili powder and smoked paprika over the wings, and continue baking uncovered for 20 minutes until the sauce thickens and the wings are golden.
# Notes:
01 -
For enhanced flavor and tender results, marinate the chicken wings in spices several hours ahead or overnight.