During my trip to Budapest in March, I visited the Central Market Hall, the largest indoor market in city, where I had the chance to taste some traditional Hungarian dishes – yes, including some authentic, comforting  goulash – and to buy the symbol of Hungary’s cuisine: paprika. Its pungency ranges from sweet to mildly hot and very hot, a must-have in your cupboard and the perfect ingredient to spice up chicken wings.

Serves 2

INGREDIENTS

800 g of chicken wings, tips off

2 garlic cloves, finely minced

2 tablespoon of sweet paprika

½ tablespoon of hot paprika

2 tablespoon of sherry vinegar

1 tablespoon of soya sauce

1 tablespoon of honey

1 tablespoon of brown sugar

Zest of 1 lemon, finely grated

Salt

METHOD

In a large bowl mix together all the ingredients to combine. Cover with some cling film and place in the fridge to marinate for at least an hour.

Heat the oven to 180°C. Put the chicken and the marinade in a non-stick shallow roasting pan, season with some salt and cook for about 50 minutes, basting with the marinade halfway through, until nicely caramelised, sticky and cooked through.

Serve immediately.

TEMPTING TIPS

If you are not afraid of spices, go for 1 tablespoon of hot paprika. Pair them with a chilled glass of Gewurztraminer.