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Main Ingredients | Chicken wings, Salt |
Cuisine | Korean,Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 8-10 chicken wings
- Salt to taste
- 2-3 tablespoons baking powder
- Oil for greasing
- Spring onion bulb flower for garnish
- Fried red chilli for garnish
- Fried besil leaves for garnish
- Capsicums mixed strips for garnish
Sauce
- 2 tablespoons Kashmiri red chillies paste
- 1 tablespoon oil
- 2 teaspoons garlic, chopped
- 2-3 birds eye chillies, chopped
- ½ teaspoon red chilli flakes
- 1 tablespoon red chilli paste
- 2 teaspoons brown sugar
- 2 teaspoons light soy sauce
- 1½ tablespoons oyster sauce
- 2 teaspoons fish sauce
- 2 teaspoons honey
- Crushed black peppercorns to taste
- 1½ lemon juice
Method
- Preheat the oven to 150˚ C.
- Discard the lower end of chicken wings and halve them. Transfer into a bowl. Add salt and baking powder and mix well.
- Grease a baking tray with a little oil and arrange the chicken wings on it. Keep the tray in the preheated oven and roast for 25-30 minutes. To prepare the sauce, heat oil in a non-stick pan, add garlic and sauté for 1 minute or till it turns a light brown. Add bird eye chillies and chilli flakes, mix and sauté for 30 seconds. Add red chilli paste, mix and sauté for 2 minutes. Add ¼ cup water, brown sugar, soy sauce, oyster sauce, fish sauce and honey and mix well. Add crushed peppercorns, mix and cook on low heat for 3-5 minutes or till it thickens. Squeeze the juice of ½ lemon juice, switch the heat off and mix well.
- Increase the oven temperature to 200˚ C and further roast the chicken wings for 15-20 minutes.
- Heat the sauce again, add the roasted chicken wings, toss till all the wings are well coated with the sauce.
- Transfer the wings onto a serving plate, garnish with spring onion bulb flower, fried red chilli, fried basil leaves and capsicum strips and serve hot.
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