Punjabi Chicken Wings
Indian wings in a thick sticky masala
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Heat
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Serves
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Prep 10 mins
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Cook 40 mins
Chicken wings with a spicy curry sauce that's reduced until it's sticky, spicy and finger lickin' good!
Hari says
I am a chicken wing fantastic and yes I love buffalo wings, I love crispy wings, I love BBQ wings but when I decided to combine a hot spicy Punjabi style masala with wings I created a new, very delicious favourite.
My mum wouldn't usually make wings like this, she would either dry fry them or have the skin removed in case the final dish was a little too oily. That said when the oil is released from the wings (and you will see when this happens) you can then stir fry the wings almost like a bhuna so they roast in the oil and spices leaving a sticky, spicy, curried finish that is astounding!
I can't wait to hear what you think of this one!!
- Ingredients
- Method
- 1kg Chicken wings
- 1 tbsp rapeseed oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cumin seeds
- 3 cloves garlic, sliced
- 7cm piece ginger, julienne
- 2 green chillies, sliced
- 1 onion, minced
- 1-2 tsp chilli powder (depending on how spicy you like it)
- ½ tsp turmeric
- 1 tsp fenugreek
- 2 tsp chaat masala (if you have it)
- 1 lemon
- Handful of fresh coriander, chopped
- 1 red onion, sliced
Method
- Cut wings into drumettes and winglets, removing the tips.
- Heat 1 tbsp oil in a wide non stick pan.
- Place wings in the pan and sprinkle with salt and pepper
- Once the chicken pieces lift, (after about 3-4 mins) turn them over cook for a further 4 minutes.
- Scoop the wings to one side of the pan and tilt it slightly so the oil moves forward (or you can remove the wings).
- Add the cumin seeds to the side with oil and toast for a few seconds. Add the sliced garlic and saute for a minute.
- Add the onion and stir through the wings (add the wings back to the pan if you have removed them).
- Add the ginger juliennes and chopped chillies.
- Sprinkle in the chilli powder, ½ tsp turmeric and 1 tsp of fenugreek. Stir through and reduce to a low heat and place the lid on the pan. Leave to cook for about 15 minutes.
- Stir and leave to cook again for a further 15 minutes.
- Once cooked through and the oil has separated increase the heat and stir-fry for a few minutes.
- Stir through the chaat masala and remove from the heat.
- Squeeze in the lemon and top with coriander and sliced onion to serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 467 |
| Fat (g) | 37 |
| of which saturates (g) | 8 |
| Carbohydrates (g) | 9 |
| of which sugars (g) | 1 |
| Fibre (g) | 1 |
| Protein (g) | 29 |
| Salt (mg) | 708 |
Helen Bassett
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