This is a bit of a fusion recipe.
I usually blast the wings in my instant pot or steam them till just over half done before marinading. This stops them drying out when cooking and juicy!
Keep the steaming/hot pot juices and water as it makes a great stock.
After you have steamed them mix all the ingredients into wings. Place on a cooking tray and grill gently till cooked.
Keep stirring so that you get it nicely coated.
Steaming first stops all that liquid coming out during grilling and cooks quick leaving you with a toasty hot sauce.
If I’m prepping for party, I leave them overnight like this but fork a few holes into wings when cold for marinade to penetrate.
If I’m doing it straight away then don’t pierce as juices will come out.
Adjust the chilli to your taste.
I have my homegrown carolina reaper and scorpion powder I use sometimes for half batch, for me and hubby.
Key thing do not dry out or burn.
I cook by eye as wings, onions and water content will always vary, stir and baste frequently to allow spices to cook and wings to cook evenly.
Serve with squeeze of lemon juice, garnish of fresh coriander and your favourite hot sauce!
1 kg Chicken wings with skin on cut into half, tips off
1 small onion, blended into paste
1 tsp of all purpose seasoning
1.5 tsp salt
1 tsp garlic paste
1 tsp chilli flakes
3 tsp chilli powder
2 tsp Paprika
2 tsp cumin powder
2 tbsp of honey
1 tbsp light or dark soy sauce.
3 tbsp oil
2 tbsp lemon juice
1 tsp white pepper
Good dish to prep before for parties.
Takes very short time to grill after.
I have a large pan and I sit them on colander and steam the wings on stove top with lid on till almost done.
If you don’t have that then just boil in pan of water just covering the wings.
Keep the water for stock!
When I’m boiling/steaming, I stick 1 halved onion, carrot and celery in water for good stock used for gravy, soup other dishes. Stays in fridge for couple of days!
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