- 600g chicken wings
- 1 tsp vegetable oil
- 1 tsp salt
- 1 red chilli, finely chopped
- 1 tsp hot chilli powder
- 1 tsp chilli flakes
- 1 tsp garam masala
- Juice from 1 lemon
- Handful fresh coriander, chopped
- Using some kitchen roll wipe the inside of a wok or karahi with a teaspoon of oil.
- Place the wings into the pan and begin to cook on a high heat for 15 minutes.
- Turn the wings and leave to cook for a further 15 minutes.
- They may stick to the pan so just leave them and they will come away once cooked. The wings will start to become crisp.
- Continue to cook for a further 15-20 minutes or so until they go a golden brown and crisp up.
- Check they are cooked through then remove from the karahi and discard the fat.
- Place into a large bowl and while they are still hot sprinkle with salt, chopped chilli, chilli powder, chilli flakes, garam masala, fresh coriander, and a good squeeze of lemon. Toss or stir to coat them all in the spices. Serve with a crisp salad and a cooling yoghurt dip.
I always serve these with a fresh onion salad squeezed with lemon juice a little salt and fresh coriander.