Get ready to heat things up in the kitchen with our Agni Chilli Chicken Wings recipe – a fiery and flavourful dish that will tantalize your taste buds and leave you craving more! Perfect for game nights or any time you want to impress your guests with a delicious and spicy appetizer. And the best part? You can find this recipe, along with many others, in ‘A Cupboard Full of Spices‘ – our cookbook filled with mouth-watering dishes that showcase the versatility of spices in cooking.
So why not add this amazing recipe to your repertoire and impress your friends and family with a dish they won’t soon forget?”
Serves 4: This finger-licking Chicken wings recipe is quick and easy to prepare and may become your staple entertaining or BBQ dish.
A cupboard full of Spices – Page 99:
“Sometimes called bullet wings for their intense red chilli heat and fiery flavour. I was reminded of these recently at a friend’s house and wondered how something so pleasing could fall out of my monthly repertoire. The trick is to keep them as moist as possible when cooking and if necessary cook to ensure they are easily falling off the bone.” (Kumud Gandhi)
Ingredients:
- 1 kg chicken wings with some of the skin having been removed
- 3 tbsp sweet chilli sauce – for brushing at the end
For the marinade:
- 2 tbsp oil
- 1 tbsp lemon juice
- 2 tbsp honey
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 tsp salt
- ½ tsp chilli flakes
- 2 tsp Kashmiri chilli powder
- ½ tsp hot chilli powder
- 2 tsp ground cumin
- 4 tbsp sweet chilli sauce
Cooking instructions:
- Start with the marinade for the chicken, place all the ingredients for the marinade in a non-metallic bowl – stir well, taste and season.
- Add the chicken wings, coat thoroughly and cover with cling film, place in the fridge overnight. Take the chicken out of the refrigerator an hour before.
- When you are ready to use the chicken, place it on a tray in the oven at 150° C for 1 hour to cook slowly to ensure the wings are soft succulent and tender. Don’t crowd the tray – leave 1 cm in between each piece of chicken to enable it to crisp up.
- When the chicken is tender brush the sweet chilli sauce over the chicken and return to the oven for a further 10 minutes at 220º C or under the grill.
Serving tip: Serve with a barbecue or chilli sauce – you will need a finger bowl!
Cooks Tip 1: If you’re not partial to bones – use de-boned thigh pieces.
Cooks Tips 2: Marinate as long as possible for a deep-seated flavour.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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