Chicken wings with prosciutto

I can't even remember how many times I've made these wings. It feels like just yesterday I burned the pan for the first time because I used too much oil and didn't watch the heat. I've learned the hard way that if you're in a hurry and not paying attention, things can go south quickly! Now, though, I find myself making them without a second thought, especially when I’m not in the mood for anything fancy or don’t want to babysit a sauce on low heat. I whip them up when I'm craving something crispy but flavorful, not like those plain fried wings – that’s where the prosciutto works its magic.

To put it briefly: the whole process, from cutting the wings to wiping my mouth, takes no more than an hour. This recipe serves two people – that means two hearty portions or three if you serve with a serious side dish. I wouldn’t say it’s difficult, not at all, but still, a little attention to the oven and wrapping the wings in prosciutto doesn’t hurt. You’re not doing it with your eyes closed, but it won’t leave you pulling your hair out either.

I make this combo often because it’s impossible not to like it, even for those who claim they’re not big fans of wings. They’re quick to make and turn out completely different: the skin is crispy, the prosciutto becomes golden and slightly salty, and the spices… honestly, you don’t need to reinvent the wheel for flavor. I usually have wings in the freezer and some prosciutto that’s nearing its expiration date – I don’t know how it happens, but I always forget about it in the fridge. Plus, the mustard seeds and wine bring out a flavor you can’t miss.

Ingredients, for two people:

4 chicken wings – I prefer the meaty ones, I don’t like the thin ones because there’s nothing to eat. No tips, I always cut those off, they don’t brown well.
4 slices of prosciutto – they should be thin but not torn. Wrap each wing in one, it keeps the skin in place while they cook.
1 teaspoon of curry powder – don’t use too much, it can overpower everything. Just enough for flavor.
Salt and pepper, to taste – but be careful, prosciutto is already salty, so I use very little salt on the wings.
1 teaspoon of mustard seeds – I accidentally discovered that they puff up and crack nicely while baking, so I kept using them.
2-3 cloves of garlic – sliced, not minced too finely, as they can burn.
A sprig of rosemary (or half a teaspoon of dried rosemary) – it gives that fresh aroma.
1 glass of dry white wine – no semi-dry or sweet, or you’ll end up with a sweet sauce, which isn’t what you want.
2 tablespoons of oil – something neutral, I usually use sunflower oil.

1. Start with the wings: wash them well, remove any feathers if there are any, and cut off the tips. You can leave the middle and the larger part, just the tips go (I don’t throw them away, sometimes I boil them for a basic soup if I feel like it).
2. Pat them dry with a paper towel. Don’t skip this step! If they’re wet, they won’t get that nice crust while baking, and the prosciutto won’t stick well.
3. Season with salt, pepper, and curry powder on all sides. Don’t use too much curry, you don’t want to ruin the prosciutto and chicken flavor.
4. Now comes the fun part, especially if you have little kids around – wrapping the wings. Each wing gets a slice of prosciutto, wrapped as tightly as you can. If the prosciutto is too thin and tears, improvise and patch it over the meat, it’s no problem. It’ll spread out while baking anyway.
5. In a baking dish, add the 2 tablespoons of oil (I use a small ceramic dish to prevent the prosciutto from burning and to keep the wings close together). Arrange the wings side by side.
6. Quickly sear them on the stovetop for 2-3 minutes on each side – just to get a light crust. Don’t cook them all the way, just color them. Be careful not to leave them too long, as prosciutto burns quickly and can turn bitter.
7. Once they’re browned, sprinkle the mustard seeds, garlic slices, and rosemary over them. Spread it out with your hands to cover everything.
8. Slowly pour the glass of white wine around the meat, so it doesn’t wash away the spices from the wings.
9. Put everything in the preheated oven at 200 degrees Celsius. Halfway through, flip the wings to the other side. They should bake for a total of 30-40 minutes, depending on your oven, until they take on a dark golden color, but don’t let them dry out. If you see the sauce reducing too much, toss in a couple of tablespoons of water or wine.
10. When I take the dish out, I let the wings rest for 5 minutes before placing them directly on a plate. I like to drizzle a bit of the remaining sauce on top.

Useful tips

If you add too much curry or salt, you’ll ruin everything, so it’s better to start with less and taste. The prosciutto should be as thin as possible but hold together when flipped. If you leave them too long in the frying pan before baking, they’ll burn, so don’t get sidetracked during this time. Fresh rosemary gives a completely different flavor than dried, but dried will work if you don’t have anything else on hand. I’ve tried other types of ham – it’s not the same; some become rubbery or too salty.

Substitutions and adaptations

If you don’t have prosciutto, you can use pancetta or even bacon, but it will be greasier and have a more “smoky” flavor. For a lighter, gluten-free option, swap the curry with a spice mix without additives. If you want something diet-friendly, use skinless wings, but I don’t recommend it because you lose all the charm. If you need it to be alcohol-free, you can use lemon juice mixed with water, but it will lose some of the flavor that makes a difference.

Variations

I’ve also tested this with chicken breast cut into strips, but it’s not as juicy, so I still prefer the wings. For a more intense flavor, you can sprinkle a bit of smoked paprika over the wings before adding the prosciutto, but don’t overdo it, or it will dominate everything. Granulated garlic can also be used instead of fresh. If you want to impress, serve it on a bed of green salad and radishes; it looks spectacular. You can also add a splash of butter in the dish instead of oil if you want it richer.

Serving ideas

They go best with simple mashed potatoes, roasted potatoes, or, when I’m feeling lazy, just a fresh cabbage salad. The sauce from the dish is fantastic on fresh bread, and there’s no reason to throw it away. As for drinks, definitely pair it with the same white wine you used for cooking. If you want a more elaborate menu, start with a light cream soup, then serve the wings, and finish with a fruit dessert – nothing heavy.

Frequently asked questions

1. Can I make the wings ahead of time and reheat them later?
Yes, but don’t keep them in the fridge for more than a day, as the prosciutto will soften and lose that crispy texture. The best option is to reheat them in the oven, not the microwave – 10 minutes at 180 degrees, and they’ll perk up.
2. If I don’t have mustard seeds, can I skip them?
Yes, it’s not the end of the world. The basic flavor will remain the same, but the seeds add extra texture and a slightly different flavor.
3. What can I substitute for the wine if I’m cooking for kids or don’t want alcohol?
I recommend lemon juice mixed with water or just a splash of white wine vinegar, but very little. It won’t have the same flavor, but the recipe won’t be ruined.
4. Can I use thighs or other parts of the chicken?
Yes, but you’ll need to increase the baking time. Thighs take about 50 minutes, and if they’re large, even longer. Make sure they’re cooked through.
5. Can I cook them entirely on the stovetop, without the oven?
I’ve tried, but I didn’t like it. The prosciutto softens and doesn’t adhere well to the meat, plus it’s hard to achieve a nice crust. They turn out best in the oven.

Nutritional values

If you’re interested in this area, let me say: one serving (two wings + prosciutto) has about 350-400 calories. It depends on how much oil and prosciutto you use and what side dish you choose. You’re looking at around 20-22 grams of protein per serving, some fat (from the chicken or ham), but not excessive – at least if you don’t use too much oil. Very few carbohydrates, just from the mustard seeds and spices, so it’s fine for those looking for low-carb or keto options. Prosciutto adds some extra salt, which is why I don’t add too much salt in the beginning. It’s not diet food, but it won’t blow your calorie count – especially if you don’t pair it with fried potatoes or a lot of bread. It’s the kind of recipe you can easily fit into an ordinary day if you don’t have other calorie bombs on the table.

How to store and reheat

If you have leftovers, put them in a container in the fridge, and they’ll keep well for a day, maximum two, but after that, they won’t have the same texture – the prosciutto will get soggy. The best way to reheat them is in the oven, 10 minutes at 180 degrees, and they’ll revive somewhat, but don’t put them in the microwave, as they’ll turn into rubber. I keep the sauce separate, as it thickens in the cold. If needed, I warm it up a bit with a spoonful of water, then pour it over the cold or warm wings. If you want to eat at work the next day, pack them with the sauce in an airtight container and reheat them in the oven if you have access to one. I don’t recommend freezing them, as the prosciutto becomes soft after thawing and loses its charm.

We wash the chicken wings and cut off the tips. We season them with salt, pepper, curry, and wrap them in prosciutto, one by one. We take a baking tray and add a little oil. We place the wings and fry them on both sides for a few minutes. We add mustard seeds, finely chopped garlic, rosemary, and a glass of wine. We heat the oven and place the tray in the oven for about 30-40 minutes at 200°C. Enjoy your meal!!!

 Ingredients: 4 chicken wings, 4 slices of prosciutto, curry, mustard seeds, salt, pepper, garlic, rosemary, 1 glass of white wine, oil

 Tags:  chicken wings