Spicy Pan-Fried Chicken Wings

Ingredients (12)

• chicken wings500 g
• fresh coriander leaves2 tbsp
• fresh mint leaves2 tbsp
• ginger garlic paste1 tsp
• lemon juice
• turmeric powder0.25 tsp
• red chilli powder1 tsp
• black pepper powder1 tsp
• cumin powder0.5 tsp
• tandoori masala1 tsp
• or chicken masala1 tsp
• salt1 tsp

Method

1. 1

   Wash the chicken wings thoroughly and pat dry with kitchen paper.

2. 2

   In a large mixing bowl, combine the ginger garlic paste, lemon juice, turmeric powder, chilli powder, black pepper powder, cumin powder, tandoori masala and salt.

3. 3

   Add the chopped coriander and mint leaves.

4. 4

   Mix well to form a thick marinade.

5. 5

   Add the chicken wings and coat them evenly with the marinade.

6. 6

   Cover and refrigerate for 30 minutes.

7. 7

   For the best flavour, marinate for 2–3 hours or overnight.

8. 8

   Heat a heavy-bottomed non-stick frying pan over low to medium heat.

9. 9

   Arrange the chicken wings in a single layer.

10. 10

    Cook without adding extra oil, as the wings will release their own fat.

11. 11

    Cover the pan loosely with a lid and cook for 10 minutes.

12. 12

    Turn the wings and continue cooking for another 10 minutes.

13. 13

    Remove the lid and continue cooking for a further 8–10 minutes, turning every few minutes until:

14. 14

    the wings are fully cooked,

15. 15

    the skin is lightly crisp,

16. 16

    and the marinade is well roasted.

17. 17

    If the pan becomes dry before the chicken is cooked, sprinkle in 1–2 tablespoons of water.

18. 18

    Garnish with extra chopped coriander and mint leaves.

19. 19

    Serve immediately with lemon wedges.