Usually chicken skin is a bit of a no, no with indian cooking but I do like a crispy chicken wing so for these I tend to leave the skin on. When cooking wings in this way make sure you do it gently, this will ensure that all the fat is rendered out. The fat then needs to be poured away to get them really nice and crisp.
Cumin is the most frequently used spice in Indian cuisine and when used whole it gives a musky aromatic that has a nutty texture. I think this dish makes a tasty little starter or a lovely bit of finger food to share with your pals.
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