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Indian style spicy chicken wings

By May 26, 2016 , , ,

I'm a big fan of chicken in general, but I really love wings. As well as fried wings, there's nothing better than spicy wings on the BBQ. I've also adapted the recipe for those of you who may prefer to cook this in the oven. The recipe for the spice rub was given to me many years ago by Martin Lee of The Plough at Bolnhurst in the UK. I've made some adjustments over the years (sorry Martin) and this rub also goes well with pigeon or guinea fowl. You can also use it for whole roast chicken, as I often do. 

First you'll need to brine the wings:
1kg of wings in a 1% brine solution (10g salt and 5g sugar to 1 litre of water with herbs if you like) for a 2-3 hours

Then make the rub

1 teaspoon garam masala
2 teaspoons paprika
1 tablespoon full fat plain yoghurt
1 teaspoon chilli powder
1 teaspoon cumin
2 teaspoons lemon juice
2 teaspoons veg oil
2 teaspoons salt
½ teaspoon turmeric
1 tablespoon Tomato purée
2 cloves grated garlic
2 teaspoons grated ginger

Mix all the rub ingredients together into a paste

Remove the wings from the brine and dry off
Rub them all over with the spice rub and marinade for at least 6 hours or overnight of possible
Cook in a moderate oven 190c (fan) 200c (normal) for 25 - 30 mins
For the BBQ,  
I would recommend indirect heat at 200c for 25 - 30 mins as the tomato puree will burn on direct heat and taste bitter

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