Cooking Recipes
Subtitle
Blog
Spicy HOT Chicken Wings
|
|
If you’re thinking about trying these dangerous wings, you were warned!
Did you know that half the calories in chicken wings are in the skin? In Indian cooking, chicken skin is usually removed. It just isn’t needed for flavour when you’re serving the chicken with a delicious and spicy sauce. You could either skin the wings yourself or visit your local Asian shop where the butchers do it for you. That’s what I do.
This recipe was given to me by my friend and chef Moh Hoque which he developed for a spicy food eating contest. Made his way, it is seriously difficult to eat as the sauce is so spicy hot. I decided to give his recipe a try using, as he suggested, Carolina reaper chilli powder, The Carolina reaper is the spiciest chilli on the planet. If you can take this heat, this is a fun one to serve. If not, try using a milder chilli powder like Kashmiri chilli powder or even paprika.
I normally BBQ my chicken wings but as these were being served in such a spicy sauce and I knew the delicate flavour of the smoke from the bbq would be lost, I just added the chicken wings raw and let them cook in the sauce.
Saute the garlic and ginger paste in the oil for about 20 seconds.
Add the ground spices and tomato puree.
Simmer the chicken wings in the sauce until cooked through.
Add the honey/sugar and the lime juice. Check for seasoning, adding salt to taste.
Sprinkle with the dried methi and garnish with chopped coriander to serve.
Over 100 new recipes!
Best Seller! Over 100 Curry House Recipes.
Spicy HOT Chicken Wings
Author: Dan Toombs
Recipe type: Starter
Cuisine: British Indian
Cook time: 10 mins
Total time: 10 mins
Serves: 4
Ingredients
- 12 chicken wings
- 1 tbsp rapeseed oil
- 1 tbsp garlic and ginger paste
- ½ tbsp mixed powder or curry powder
- ½ tbsp garam massala
- 1 tsp Carolina chilli powder or taste/heat
- 1 tbsp tomato purée
- 1 tbsp sugar or honey
- 100ml of base sauce
- 1 fresh lime
- Pinch of dried methi leaves
- Salt to taste
- 1 tbsp coriander leaves - finely chopped
Instructions
- Heat the oil over medium high heat until really hot. Add the garlic and ginger pastes and fry for 30 seconds.
- Stir in the mixed powder/curry powder, garam masala, chilli powder, tomato puree and honey/sugar. Give it all a good stir and the stir in the base sauce. This will come to a boil. Add the chicken wings and allow them to cook in the simmering sauce. If you need to add a little more base sauce or water to cook the chicken through, do it.
- To finish, squeeze the lime juice over the top and sprinke with the dried methi leaves. Check for seasoning and add salt to taste. Garnish with the coriander to serve.
3.4.3177
Source: http://www.greatcurryrecipes.net/2018/12/13/spicy-hot-chicken-wings/
Categories: None
Post a Comment
Oops!
The words you entered did not match the given text. Please try again.
Oops!
Oops, you forgot something.