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 Vindaloo Chicken  Wings Recipe

Delicious sticky finger food with a vindaloo kick.

The chicken wings need to be marinated overnight but the results are well worth it.

Thanks very much to Joecott for this superb recipe.

KEY POINTS

 Preparation Time:  20 minutes  Cooking Time: 45 minutes
 How Difficult  Easy  Freeze?  No
 Servings

 6-10 servings


INGREDIENTS
 
 Ingredient

How Much

 Chicken Wings 5lbs
 Malt Vinegar Half a pint
 Hot chilli (scotch bonnet) 1 - 3
 Fresh ginger  Thumb size
 Garlic 1 - 2 whole bulbs
 Black peppercorns 20
 Chilli powder 1 teaspoon
 Turmeric 1 teaspoon
 Coriander 2 teaspoons
 Fresh lemon 1 large
 Salt 2 teaspoons

WHAT SPECIAL KITCHEN EQUIPMENT?
Big Bowl

METHOD
 
STEP 1

In a big glass or pottery bowl Chuck in the wings Finely chop garlic, ginger & lots of fresh chilli 1 tsp of chilli powder, 1 of turmeric, 2 of coriander Squeeze the lemon in, add the zest (i usually just chop the skin & chuck it in cos Im lazy) Lots of black pepper, 1 teaspoon salt Leave in fridge overnight.

STEP 2

To Cook 180-200c for 45 mins. Chuck the lot into a big roasting tray, sprinkle with vegetable oil, more black pepper & salt. Turn after 30 mins. When brown & crispy drain the fat then chuck them in a big bowl.

Recipe Supplied by: JoeCott

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