Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily. This is a Sanjeev Kapoor recipe.
Ingredients:
• Chicken wings skinned 12-16
• Garlic cloves 5-6
• Celery stem 2 inch
• Oil 1 tbsp
• Bay leaf 1
• brown sugar/jaggery 1 tbsp
• Malt vinegar 2 tbsp
• Worcestershire sauce 2 tablespoons
• Tomato puree ¼ cup
• Tomato ketchup ¼ cup
• Red chilli powder 1½ tsps
• Crushed black peppercorns ½ teaspoon
• Salt to taste
Method
Step 1
Pat chicken wings dry with a clean absorbent kitchen towel.
Step 2
Pound garlic with celery stem to a paste.
Step 3
Mix oil, bay leaf, brown sugar, malt vinegar, Worcestershire sauce, tomato puree, tomato ketchup, red chilli powder, crushed peppercorns and salt in a bowl. Add chicken wings and mix well and keep the bowl in the refrigerator to marinate for about 1-2 hours.
Step 4
Preheat oven to 200°C.
Step 5
Remove bay leaf from the marinade. Arrange the chicken wings on a grill tray. Ensure that the wings are placed in uniform pattern to ensure proper cooking. Cook in the preheated oven for 15-20 minutes. Turn over the wings a couple of times, basting it with the remaining marinade.
Step 6
Cook till crisp from outside, but soft and tender inside.
Step 7
Serve hot straight from the oven.