During Covid Lockdowns 2020/2021 I set myself a task – how to make at least 5 types of really happening chicken wings! The really successful ones are on this website.
This recipe has been shared with me by one of my many cousins, it really hits the spot as the wings turn out succulent, have a desi taste and are all round really yummy!
Psst! The secret lies in cooking with the skin on!
- 1 kg chicken wings with skin (middle part)
- 1 tbs fresh crushed ginger
- 1 tbs fresh crushed garlic
- 2 tsp salt (or to taste)
- 1 tsp red chillie powder
- half tsp chillie flakes
- 2 tsp crushed cumin
- 2 tsp crushed dry coriander
- half tsp white/black pepper
- 2 tbs oil
- 2 tbs fresh lemon juice
- 2 tbs fresh sliced coriander
Wash the wings thoroughly in hot water and drain in a colander for 20 mins. Transfer into a bowl.
Add all recipe ingredients (except the wings) into a bowl, mix well with a spoon. Drop mixture on top of the chicken, mix well and marinate overnight or for a minimum of 3 hours.
Add the fresh coriander, mix well and thread onto skewers ready for the bbq.
Or heat grill to 250C/475F, lay the wings onto a wire rack on the grill tray without stacking and cook on one side for 12 - 15 minutes, turn over and cook other side for another 10 mins. Make sure to cook further to ensure they are fully cooked and brown on both sides. Switch off grill.
Remove wings onto a bed of lettuce and serve with a dip of mayonnaise, garlic powder and chillie sauce.
I like using only the middle part of the wings but of course you can choose to use the whole wing.