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Chilli Hot Indian-Style Wings

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Cooking time: 1 hour & 25 minutes

Cook: 1 hour & 25 minutes
4 Servings
2 tbsp maple syrup
1 tbsp dark soy sauce
1 tbsp Worcester sauce
1 tsp smoked paprika
2 tsp hot red chilli flakes (optional)
1 orange, juice & zest
600g chicken wings
50ml buttermilk (use natural yoghurt if you can't find buttermilk)
½ tsp nigella seeds
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fennel seeds
1 tsp dry fenugreek leaves (use dry parsley if can't get fenugreek leaves)
3 tbsp brown sugar
2 tbsp white wine vinegar
Fresh coriander or parsley
  1. Combine all the ingredients, except for the second marinade, and garnish in a large bowl. Stir and mix well
  2. Cover the bowl with cling film and place in the fridge overnight. Remove and allow to come up to room temperature (about 30 minutes)
  3. Preheat the oven to 160°C
  4. Place the wings on a large baking tray in a single layer and cook for 45 minutes
  5. Remove and sprinkle the sugar over the wings before coating with vinegar. Use tongs to make sure they are fully coated. Stir and return to the oven for 40 minutes or until they are tender and the chicken is falling off the bone
  6. Garnish with roughly chopped fresh parsley or coriander, and serve