|
|
|
|
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 I’m
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
MORE CHICKEN RECIPES
|
|
|
