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Preparation Time : 30
Cook Time : 20
Total Time : 50
For Marinade : fresh/frozen cleaned chicken wings 8 piece
sprig habanero hot sauce 1-2 tbsp
Salt to taste 1 pinch
ground turmeric 1/2 tsp
ginger paste 1 tsp
yoghurt 2 tbsp
corn flour 1 tbsp
To Coat : unsalted butter 40 gms
barbeque sauce 1 tbsp
sprig habanero hot sauce 1/2 tbsp
salt 1 pinch
To Drizzle : Flavourless oil 3 tbsp
Clean and prepare your chicken wings. Mix all the ingredients for the marinade and apply it to the chicken, you may either use hands to mix or mix with a spoon.
Let the chicken rest for at least 30 minutes or up to 2-3 hours.
To bake, preheat your oven to 220 C, take a large baking sheet, line with parchment and place a wire rack (oven safe). Now arrange the chicken on this rack in a single layer, drizzle a little bit of oil on the pieces.
Bake the wings for roughly 40 minutes flipping halfway through (you may use tongs to do so)
During the last 10 minutes, in a medium saucepan, add the butter, barbeque sauce and Sprig Habanero Hot Sauce and on a medium heat let it melt and come together. Stir to ensure that it doesn’t scorch. Add the salt. Take it off the heat.
Once the chicken is cooked and golden brown, transfer the chicken to the sauce pan and toss to coat in the sauce.
Serve hot with traditional yoghurt raita, fresh onions and lemon wedges.
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