Posted on | November 1, 2007 | 40 Comments |
I am one of those people who love the bone better than the meat. I actually eat the entire bone, especially soft bones like chicken. With tougher bones like lamb/goat, I can chew on a piece of bone for hours on end, and have been compared to a dog on many occasions. Siv loves bones too, but he knows how much I love those, so he always leaves his bones for me to work on, isn’t that romantic? When we eat at fancy restaurants, this is my biggest dilemma. I love biting on those lamb chops, but there is no way I can pull that off all dressed up. Guess I will have to start asking for a doggy bag for the bones!
Anyway, because of this obsession, chicken wings are the ideal cut of chicken for me. Very less meat, and a whole lotta bones, that too very chewable bones. Here is a spicy wings recipe, which is guaranteed to please.
- 12 whole chicken wings / 24 pre-cut wings/drummettes
- For the marinade
- 1/3 cup thinly sliced ginger pieces
- 6 Thai green chilies (or any variety of spicy green chilies to taste)
- 1/4 cup thinly sliced shallot pieces
- 1/2 cup cilantro leaves
- 2-3 tbsp plain yogurt
- Salt to taste
- 2 tbsp lemon juice.
- 1 tbsp oil
If using whole chicken wings , cut and discard the tips and cut across the joint to separate the wings and drummettes. Refer to this pictorial to see how to prepare the wings.
Place the ingredients for the marinade in a food processor or blender and process till smooth to make a thick marinade. Place the wings in a baking dish and pour the marinade over. Marinate for at least an hour, preferably overnight.
Pre-heat the oven to 375 F. Bake the wings for about 35 minutes.
Remove from the oven, there will be a lot of liquid in the baking dish.
Heat a grill pan, and spray a little oil. Remove the wings from the liquid and cook for about 2 minutes on high heat on each side.
Pour the rest of the gravy into a microwave safe bowl and heat in the microwave for a minute or so to thicken it a little.
Add 2 tbsp lemon juice to this gravy to make a dipping sauce. The sauce has a nice strong ginger flavor, and makes an amazing dipping sauce. (Converting the left over marinade into a dipping sauce is an idea I borrowed from Asha’s Tandoori Chicken recipe, thanks Asha!)
Serve the wings hot, with the sauce on the side, and definitely with cold beer.
This marinade works very well on paneer too, its been tried and tested and approved by some hardcore vegetarian friends.
This is my entry for Sunita’s Think Spice event. This month she is urging us to think of Ginger, and guess what Sunita, great minds do think alike, I have been thinking of ginger already!
We are off to San Francisco tomorrow. Have a great weekend, will see you all next week.