Indian style spicy wings
This week I ran across The Cury Guy’s spicy chicken wings and couldn’t resist. Whenever I buy chicken breasts from Block’n’Bottle the wing is still attached. I tend to chop it off and drop it into a bag in the freezer, so when I crave wings they are good to go.
Dan The Curry Guy recommends skinning the wings but… I love crispy skin. I normally airfry my wings and seen as the recipe suggested barbecuing the chicken, so I airfried it.
You will need
- A handful of chicken wings, jointed
- A small onion finely diced
- A tablespoon of tomato paste
- A tablespoon minced garlic
- A tablespoon minced ginger
- A tablespoon of rapeseed oil/olive oil
- A teaspoon of cumin seeds (ground)
- A teaspoon of hot chilli powder
- A teaspoon of chopped coriander
- About 20 curry leaves
- 100ml boiling water
- A good squeeze of lime juice
Do
- Pop the onions and oil in a pan on a low heat to start carmelising
- Pop the wings in the airfrier at 180oC. Shake them about every so often. Take them out once crispy (probably about 15 mins)
- Once the onions are softened add the garlic, ginger and curry leaves
- Stir and cook for another 5 minutes
- Turn up the heat and add tomato, cumin and chilli powder, stir and sizzle
- Add the hot water and simmer whilst stirring
- Add the chicken wings and simmer and stir for another 5 mins, lid off
- Stir in the lime juice and coriander
- Eat!
Result
The chicken skin remains crispy, the reduced onions make a thick and tasty sauce. I had to eat them with a knife and fork not my fingers, but they were super tasty.
