Oven Crisp Chicken Wings with Garlic & Ginger

About Oven Crisp Chicken Wings with Garlic & Ginger

Ingredients

• Joint chicken wings, with skin 4
• Salt to taste
• Black peppr powder 1 tsp
• Dried mixed herbs ¼ tsp
• Red chilli powder 1 tsp
• Plastic zip lock bag
• Refined flour 250 gms
• Salt to taste
• Black pepper powder ½ tsp
• Oil spray as required
• Sauce
• Oil 1 tbsp
• Garlic, finely chopped 1 tsp
• Ginger paste 1 tsp
• Chilli sambal 3 tbsps
• Red chilli powder 1 tsp
• Brown sugar 2 tbsps
• Vinegar 2 tbsps
• Garnish
• Spring onions, chopped 1 tbsp
• Fresh coriander leaves, chopped 1 tsp

How to Make Oven Crisp Chicken Wings with Garlic & Ginger (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take the chicken wings in a bowl, add salt, pepper powder, mixed herbs and red chilli powder and mix. Let them marinate for 10 minutes.
3. Take a plastic zip log bag, put refined flour, salt and pepper powder and mix. Add chicken wings, and roll the bag so that all the wings get well coated with the flour mixture.
4. Line a baking tray with some aluminium foil and spray oil on it. Keep the wings on it and spray some oil on them. Keep them the tray in the preheated oven and bake, turning them once in between, till they are fully cooked.
5. While chicken is being cooked, make the sauce. Heat oil in a non-stick pan, add garlic and saute till brown. Add ginger paste and cook and saute for ½ minute.
6. Add chilli sambal and chilli powder, mix and saute for 1 minute. Add brown sugar and vinegar and mix well. Cook till the mixture is reduced to sauce consistency.
7. Transfer the sauce into a mixing bowl, add the cooked chicken wings and toss well so that wings are well coated with the sauce.
8. Transfer onto a serving platter. Garnish with spring onion and coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps