Chennai Chicken Wings Recipes

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SICHUAN CHICKEN WINGS



Sichuan chicken wings image

Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 12

800g chicken wings
1 tbsp baking powder
1½ tsp Sichuan peppercorns
1½ tsp chilli flakes
3 tbsp Shaoxing wine
1½ tbsp garlic and ginger paste
3 tbsp dark soy sauce
3 tbsp light soy sauce
1½ tsp sesame oil
3 tbsp palm sugar
chopped peanuts
chilli flakes

Steps:

  • Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the baking powder - this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
  • Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
  • Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.

Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 5.5 milligram of sodium

CHENNAI CHICKEN WINGS



Chennai Chicken Wings image

A football snack from the land of cricket, these gluten-free spicy wings are inspired by one of my favorite Indian restaurants. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce.

Provided by Chef John

Categories     Chicken Appetizers

Time 45m

Yield 10

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons rice flour
4 teaspoons cayenne pepper
4 teaspoons paprika
4 teaspoons ground cumin
4 teaspoons garam masala
1 teaspoon ground turmeric
2 teaspoons freshly ground black pepper
4 teaspoons kosher salt
½ cup seasoned rice vinegar
2 tablespoons thinly sliced red onion
1 tablespoon thinly sliced ginger
½ tablespoon minced fresh chives
2 teaspoons sambal chili paste
½ teaspoon red pepper flakes
4 pounds chicken wings
1 teaspoon vegetable oil, or as needed
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.
  • Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.
  • Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.
  • Bake in the center of the preheated oven for 15 minutes.
  • Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.
  • Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.
  • To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 6.3 g, Cholesterol 38.1 mg, Fat 12.7 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 818.6 mg, Sugar 0.5 g

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