Skip to main content

Sweet spicy chicken wings

 

Spicy sweet chicken wings









I’m sure you’ll love these wings as much as I do and you may even be surprised by how easy it is to make them!

These are made with just a handful of everyday, simple ingredients. Truly these are one of the most easy and quick pan fry chicken recipes.


Ingredients....

500g Chicken wings with skin

2 tblsp Honey

1 tbsp finely paste garlic 

¼ White pepper powder 

½ tsp Arrowroot powder 

1 tsp Chilli powder mo

½ tsp Soya sauce

½ tsp white vinegar


For garnishing....

Spring onion chopped

Dry chilli flakes 


Preparations.....

Clean wash the wings properly. 

Take a water on a vok, add wings, sprinkle salt, vinegar and black pepper. Don’t go overboard with the salt, can taste a little salty when we use soya  sauce later. Give a nice boil, we need perfect shape without loosing it's skin. Cook for 10 to 25 minutes on medium heat. 

Switch off the flame remove all wings on a plate, keep this in refrigerator for 20 minutes to set the outer skin and slightly hard when we cook. 

  Remove the wings bowl from refrigerator before cooking.

Now heat a pan add oil, butter when it's slightly melting, add garlic paste, saute nicely, then add soya sauce, chilli powder and honey stir well, add chicken wings stir with carefully to avoid mushy texture of wings.

Once done sprinkle arrowroot powder on top by using tea strainer.

Stir well wings should all be well coated, if need add little water but we don't want to soggy texture.

 Toss or flip it carefully without using spatula, now 5 minutes more to cook on high flame, it shouldn’t look especially white or breaded. Remove and garnish with spring onions and chilli flakes. Eat as side dish or evening snacks.

Tikha mitha chicken wings










Tips....


* You may also oven bake these wings. Marinate everything keep in refrigerator and then line up oven rack and bake it for 5 minutes then remove, flip each wings and bake it again for 5 minutes more. Remove brush with honey butter mixed slurry, serve.


* You may also stir fry without boiling process with all above ingredients. All tastes good.


* Refrigerating process is for harder and crispier to outer skin. So don't skip this process. 


* Steaming process helps tender the meat, render the fat from the skin which then allows the wings to crisp up perfectly. And ofcourse 


* Do not keep in water bowl when you clean wings, can cause the texture of the meat to become mushy and add moisture to it. Take each wing, one at a time, and rinse it under the water. 


* Don't waste the stock, use for soups, for any curry base or store for next day. 

Popular posts from this blog

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...
Read more

Sattu puri

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 
Read more