While 15 chicken wings might sound like a lot for a recipe for 4, it’s hard to stop at one with these.
Serves: 4
Ingredients:
Method:
- Chicken wings with skin – 15 -20 (I prefer baking them whole, uncut)
- Peppercorns – 1 teaspoon
- Kashmiri chilli’s – 5 (🌶️🌶️)
- Cumin seeds – ½ teaspoon (optional)
- Whole Cinnamon – 1″
- Small Onion – 1, chopped large
- Garlic flakes – 12 flakes
- Dried Thyme – 1 teaspoon
- Dried Oregano – 1 teaspoon
- Sriracha sauce – 2 teaspoons (🌶️🌶️)
- Juice of 1 lime
- Honey – 2 tablespoons (optional)
- Onion – 2, thickly sliced (optional)
- Salt to taste
- Butter or oil – 2 tablespoons melted (optional)
- Preheat the oven to 200°C.
- Separately dry roast the peppercorns (until crisp), Kashmiri chillies (until they turn dark and crisp, but not burnt), cumin seeds and cinnamon (until fragrant) and set aside.
- Grind together, the small onion, garlic flakes, thyme, oregano, Sriracha sauce, lime juice and salt along with the roasted ingredients to a very fine paste.
- Marinate the wings with the ground paste and melted butter. Cover and refrigerate for an hour.
- Shake off the excess marinade and spread the chicken wings on to a baking tray ensuring that none are overlapping and bake in a preheated oven for 45 minutes or until golden brown. Turn the wings over at half time.
- Use the excess marinade to baste the chicken every once in a while. Heat any leftover marinade in a saucepan until thick and pour over the wings while still hot.
- Throw in a few thickly sliced onion rings in the last 10 minutes of baking.
- Enjoy plain or with a bowl of simple chopped salad or steamed vegetables and potato wedges.
