Oli
Oli
Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Feb 27, 2020 2 min read

Indian style spicy wings

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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 cripsy 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.

Chicken ready for the sauce GET IN MY FACE