Chennai Chicken Wings Recipes

SICHUAN CHICKEN WINGS

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.

CHENNAI CHICKEN WINGS

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.