FlamingFoodies recipe
Georgian Adjika Wings with Walnut Crumble
Crispy baked chicken wings glazed with Georgia's beloved adjika pepper paste and finished with toasted walnut crumble for texture and richness.
Baked wings get glazed with Georgian adjika paste and topped with crunchy toasted walnuts for a unique take on game day food.
Ingredients
Wings
- 2 poundschicken wings, split into flats and drums
- 1 tablespoonolive oil
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
Adjika Glaze
- 3 tablespoonsadjika paste, store-bought or homemade
- 2 tablespoonshoney
- 1 tablespoonwhite wine vinegar
- 1 clovegarlic, minced
Walnut Crumble
- 1/2 cupshelled walnuts, roughly chopped
- 1 tablespoonfresh dill, chopped
- 1/4 teaspoonflaky sea salt
Method
1. Season and roast the wings Heat oven to 425°F and line a rimmed baking sheet with parchment. Pat wings completely dry and toss with olive oil, kosher salt, and black pepper. Arrange in single layer, skin side up. Roast for 35-40 minutes until skin is golden and crispy.
Watch for: Skin should be deeply golden and wings should register 165°F
Tip: Really dry those wings well—use paper towels and let them sit uncovered for 10 minutes if you have time. It makes all the difference for crispy skin.
2. Make the adjika glaze While wings cook, whisk together adjika paste, honey, vinegar, and minced garlic in a large bowl. The mixture should be glossy and coat a spoon lightly. Taste and add more honey if the heat feels too sharp.
Watch for: Glaze should be smooth with no lumps of paste
Tip: Adjika varies quite a bit between brands—some are mild, others pack more punch. Start conservative and adjust to your family's heat tolerance.
3. Toast the walnut crumble Heat a dry skillet over medium heat and add chopped walnuts. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly colored. Remove from heat and stir in chopped dill and flaky salt.
Watch for: Walnuts should smell nutty and turn one shade darker
Tip: Keep your eye on those walnuts—they go from perfectly toasted to burnt in seconds. Trust your nose; when they smell nutty and wonderful, they're ready.
4. Glaze and finish the wings Add hot wings directly to the bowl with adjika glaze and toss until completely coated. Transfer to serving platter and immediately sprinkle with the warm walnut crumble while glaze is still tacky.
Watch for: Wings should be evenly coated with a glossy red glaze
Tip: Speed matters here—you want that glaze to really grab onto the hot wings, and the walnut crumble to stick while everything's still warm.
Equipment
- rimmed baking sheet
- parchment paper
- large mixing bowl
- dry skillet
Make ahead
- Season wings up to 4 hours ahead. Make glaze and walnut crumble 1 day ahead, storing separately in refrigerator.
Storage
- Store leftover wings in refrigerator for up to 3 days. Keep walnut crumble in airtight container at room temperature.
Reheat
- Reheat wings in 350°F oven for 8-10 minutes until warmed through. Add fresh walnut crumble before serving.
Top tips
- Season your wings up to 4 hours ahead and let them hang out in the fridge—they'll be even more flavorful
- Make extra walnut crumble—it's fantastic sprinkled over grilled vegetables or even a simple salad
Substitutions
- Can't find adjika? Mix harissa paste with a little tomato paste to mellow it out
- Pecans or almonds work just as well as walnuts in the crumble
- Fresh cilantro or parsley can step in for the dill
Serve with
- Serve alongside Georgian cheese bread (khachapuri) if you can find it—the mild cheese balances the spice beautifully
- Pour a crisp white wine or, if you're feeling adventurous, try Georgian orange wine
- Set out a bowl of yogurt mixed with fresh herbs as a cooling dip for anyone who needs it
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Open archive →Georgian Adjika Wings with Walnut Crumble
Crispy baked chicken wings glazed with Georgia's beloved adjika pepper paste and finished with toasted walnut crumble for texture and richness.
Prep
15 min
Cook
45 min
Active
20 min
Total
1 hr
Yield
4 servings
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Recipe notes
Before you cook
These wings bring something beautifully unexpected to your table—the warm, herbal heat of Georgian adjika paste paired with the crunch of toasted walnuts. If you've never tried adjika, think of it as Georgia's answer to harissa, but gentler and more complex, layered with garlic, herbs, and just enough spice to keep things interesting. The walnut crumble isn't just garnish here; it's essential Georgian flavor, adding richness that makes these wings feel special enough for company but simple enough for a Tuesday night.
Total time
1 hr
Prep: 15 min. Cook: 45 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Season and roast the wings
Heat oven to 425°F and line a rimmed baking sheet with parchment. Pat wings completely dry and toss with olive oil, kosher salt, and black pepper. Arrange in single layer, skin side up. Roast for 35-40 minutes until skin is golden and crispy.
- 2
Step 2 of 4
Make the adjika glaze
While wings cook, whisk together adjika paste, honey, vinegar, and minced garlic in a large bowl. The mixture should be glossy and coat a spoon lightly. Taste and add more honey if the heat feels too sharp.
- 3
Step 3 of 4
Toast the walnut crumble
Heat a dry skillet over medium heat and add chopped walnuts. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly colored. Remove from heat and stir in chopped dill and flaky salt.
- 4
Step 4 of 4
Glaze and finish the wings
Add hot wings directly to the bowl with adjika glaze and toss until completely coated. Transfer to serving platter and immediately sprinkle with the warm walnut crumble while glaze is still tacky.
Troubleshooting
Tips that matter
- Season your wings up to 4 hours ahead and let them hang out in the fridge—they'll be even more flavorful
- Make extra walnut crumble—it's fantastic sprinkled over grilled vegetables or even a simple salad
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
Season wings up to 4 hours ahead. Make glaze and walnut crumble 1 day ahead, storing separately in refrigerator.
Storage
Store leftover wings in refrigerator for up to 3 days. Keep walnut crumble in airtight container at room temperature.
Reheat
Reheat wings in 350°F oven for 8-10 minutes until warmed through. Add fresh walnut crumble before serving.
At the table
Serving suggestions
- Serve alongside Georgian cheese bread (khachapuri) if you can find it—the mild cheese balances the spice beautifully
- Pour a crisp white wine or, if you're feeling adventurous, try Georgian orange wine
- Set out a bowl of yogurt mixed with fresh herbs as a cooling dip for anyone who needs it
FAQ
Common questions
Where can I find adjika paste?
Check the international aisle at larger grocery stores, or try Middle Eastern markets. You can also order it online—it keeps for months in the fridge once opened.
Can I make this spicier?
Absolutely. Add a pinch of cayenne to the glaze, or look for a hot variety of adjika. Georgian adjika ranges from quite mild to seriously fiery.
What if my glaze is too thick?
Just thin it with a teaspoon of warm water or a splash more vinegar until it coats the wings smoothly without being gluey.
Heat profile
Mild heat
The recipe is classified as mild. Adjust the chile quantity to your preference.
Skill level
Beginner
Read the ingredient list and method before you start.
Total time
1 hr
Prep: 15 min. Cook: 45 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Mike's Hot Honey
Sweet heat
Finishing sweet-spicy dishes. The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches.
Grab the pantry stapleGear
Half Sheet Pan Set
Weeknight workhorse
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Mike's Hot Honey
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Sweet heat done right: sticky, quick, and versatile enough to become a finishing move instead of a novelty.
Shop the pantry
Pantry staples for this recipe
Sweet heat
$10-$16Mike's Hot Honey
Finishing sweet-spicy dishes. The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches.
Check price on AmazonNorth African depth
$8-$14Ras el Hanout Spice Blend
Tagines, roast meats, couscous. The complex Moroccan spice blend — warm, aromatic, and layered — for tagines, roast lamb, couscous, and spiced grain bowls.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonRecommended equipment
Cooking tools
Weeknight workhorse
$22-$40Half Sheet Pan Set
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
Check price on AmazonDIY hot sauce
$20-$35Fermentation Jar Kit
Homemade sauce projects. A clean starter kit for building fermented hot sauces and pepper mash at home.
Check price on AmazonCook next
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