This is the first time I have made spicy chicken wings myself. I never much cared for them until I had the very best chicken wings at Fathima's place when she had us over for dinner once. They were so good that they were all gone within minutes.
I got to catch a glimpse of how she made them and so I tried my hand at them. Believe me, you will want to make them over and over again once you have them.
I don't like eating chicken with skin on it and so I got the chicken wings de-skinned. Chicken wings are usually made with the skin on, so if your okay with eating the skin, you don't need to get them de-skinned.
A bit of pre planning is required for this dish as you will need to marinate the chicken wings over night or for atleast 4 hours before making them.
Here's what you will need to make these yummy bites
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves - 6 people
1 tsp ginger garlic paste
1 tsp pepper powder
1 tsp red chilli powder
salt to taste
For chicken wings
1 kg chicken wings (de-skinned)
cornflour(enough to pat and coat the chicken wings in)
1 tbsp soya sauce
2 tbsps tomato ketchup
2 tbsps Tabasco sauce
2 tbsps chilli sauce
1 tbsp sweet and sour tomato sauce
1/2 tsp sugar
oil to fry the chicken
- Mix the chicken wings with all the marinade ingredients and keep aside either over night or for 4 hours atleast.
- Take cornflour in a rounded plate and pat each wing in cornflour until coated well.
Heat the oil while you are coating all the chicken wings so its hot enough to fry the chicken.
- Fry the cornflour coated chicken wings in hot oil on medium flame to ensure they are cooked well. Fry until a lovely golden brown
- I have used red chilli sauce here but the green chilli sauce would work great as well. If you want it very spicy then leave out the sweet and sour sauce and add an extra tbsp of chilli sauce instead.