For the chicken wings, first cut the tips of the chicken wings at the joint.
For the marinade, mix tomato ketchup with Tabasco, lime juice, paprika, vinegar, 1 pinch of salt and oregano. Cover the chicken wings completely with the marinade, cover with plastic wrap and let marinate in the refrigerator for 24 hours.
Wipe the marinade off the chicken wings and set aside. Pat the wings dry with paper towels. Heat the clarified butter in a wide, deep frying pan. Roast the wings in it for 7-10 minutes until crispy brown all over.
In the meantime, melt the butter for the sauce and sauté the onion until translucent. Add the chicken stock and let it boil a little. Stir in the remaining marinade and simmer briefly. Season the sauce with salt and chili. Stir in the parsley.
Drain the chicken wings well on kitchen roll.
Preparation Tip:
Serve the chicken wings with iceberg lettuce.
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