Chicken Wings With Banana Flower Recipes

CHICKEN WINGS WITH BANANA FLOWER RECIPE

Steps:

• The first step is to prepare the banana flower for cooking. Before chopping and cleaning it, rub your hands with oil. Remove the purple-pinking layer of the banana flower until you get to a soft and whitish core. Chop the core very finely, then put this in a bowl of water which has been mixed with turmeric powder and salt. Mash the chopped core with hands inside the water. Keep this aside.
• Now in a large kadhai, heat the mustard oil and add bay leaves and broken dry red chilies. When the bay leaves change color, add in the chopped onions and fry this until the onions turn slightly brown.
• Next, add in the washed and drained chicken wings to the kadhai. Sprinkle the turmeric powder, cumin and coriander powder over it. Stir fry for about 5 minutes. Then add in the chopped banana flower core, while draining it off water. Sprinkle the required amount of salt and stir fry again for a few minutes. Reduce the heat to a minimum and cover it with a lid.
• When the chicken wings are almost done, add in the crushed cinnamon and cardamom. Also add in the ghee and stir fry for a few minutes over low heat. Lastly, add a cup of water and let it simmer for a few minutes, until the water dries off a little. Garnish with slit red chili.

HOT CHICKEN WINGS WITH BANANA AND CURRY SAUCE

Steps:

• Mix marinade ingredients with a handheld blender. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes.
• While the chicken wings are marinating, prepare the sauce: Chop banana and add the rest of the ingredients. Process with a handheld blender until smooth. Transfer sauce into the fridge to let the flavours "marry".
• Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet) and dab with paper towel to remove excess marinade. Bake for 10-15 minute or until done. When done, add a sprinkling of salt, if you prefer.
• Serve with banana and curry sauce.

BANANA-GARLIC CHICKEN WINGS WITH TROPICAL CREME DIPPING SAUCE AND SWEET PLANTAINS

Steps:

• For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.
• Preheat the oven to 350 degrees F.
• Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.
• For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.
• For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour.
• Add the reduced juice mixture to the sour cream and mix.
• For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes.
• Preheat the grill to high heat.
• Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side.