Mar 14, 2010

Chicken Wings

Chicken wings with salad is one of my favorite dinners on a cold or rainy night. It is easy to make and also delicious – tickles all the taste buds. I pan fry the chicken wings instead of deep-frying it, I guess it makes it a little healthier.

10 chicken wings
1 ½ teaspoon of all-purpose flour
Salt, pepper and paprika


¼ cup of hot sauce
2 TBS soy sauce
½ teaspoon tomato paste
½ teaspoon sugar
½ lemon
6 crush cloves (give the whole clove a coarse grind in the coffee grinder)
Parsley for garnish

Mix the flour with salt, pepper and paprika. Coat the chicken wings with the flour mixture. Put 1 TBS of canola oil on the pan, and then pan-fry the coated chicken wings. Fry till the chicken wings look brown on both sides. I started with 1 TBS of oil because lot of fat gets generated from the wings. So the frying process is somewhere between pan-frying and shallow frying. Mix rest of ingredients in a bowl for the sauce. Add the sauce to the pan and shallow fry it till the sauce thickens and the chicken gets coated with the sauce and oil (generated from the wings) mixtures. Then sprinkle some clove powder on the wings – this gives them a nice spicy kick. Garnish the wings with parsley.
Serve the wings with a homemade dipping sauce. The recipe for the dipping sauce follows below.

Dipping Sauce
1 teaspoon mayo
1 TBS non-fat yogurt
chopped scallion (can be substituted with chives)
½ teaspoon lemon juice
½ teaspoon chopped capers
Salt, pepper

Put all the ingredients for dipping sauce in a bowl and mix all of them well.

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