Like spicy hot chicken wings? You are going to love this version!
Spicy hot chicken wings are one of my all time favourites. The problem is, they are usually quite fatty and that’s not good for someone like me who gains weight just looking a photo of a burger.
Did you know that half the calories in most spicy hot chicken wings are in the skin? In Indian cooking, chicken skin is usually removed. It just isn’t needed for flavour when you’re serving the chicken with a delicious and spicy sauce.
You could either skin the wings yourself or visit your local Asian shop where the butchers do it for you. That’s what I do.
This recipe was given to me by my friend and chef Moh Hoque which he developed for a spicy food eating contest. Made his way, it is seriously difficult to eat as the sauce is so spicy hot. It burns your mouth and lips and also brings tears to your eyes.
I decided to give his recipe a try using, as he suggested, Carolina reaper chilli powder but I used less. The Carolina reaper is the spiciest chilli on the planet. If you can take this heat, this is a fun one to serve. If not, try using a milder chilli powder like Kashmiri chilli powder or even paprika.
I normally BBQ my chicken wings but as these were being served in such a spicy sauce and it was freezing outside, I just added the chicken wings raw and let them cook in the sauce. They were so good but next time, I’ll be grilling them over the hot coals!
Here are more curry house curry favourites you might like to try!
- Chicken Korma
- Chicken Madras
- Chicken Dhansak
- Lamb Rogan Josh
- Lamb Vindaloo
- Chicken Chilli Garlic
- Chicken Patia
- Lamb Bhuna
- Chicken Tikka Masala
International & UK OrdersPrep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes
- 12 chicken wings
- 1 tbsp rapeseed oil
- 1 tbsp garlic and ginger paste
- 1/2 tbsp mixed powder or curry powder
- 1/2 tbsp garam massala
- 1 tsp Carolina chilli powder or taste/heat
- 1 tbsp tomato purée
- 1 tbsp sugar or honey
- 100ml of base sauce
- 1 fresh lime
- Pinch of dried methi leaves
- Salt to taste
- 1 tbsp coriander leaves - finely chopped
- Heat the oil over medium high heat until really hot. Add the garlic and ginger paste and fry for 30 seconds.
- Stir in the mixed powder/curry powder, garam masala, chilli powder, tomato puree and honey/sugar. Give it all a good stir and the stir in the base sauce. This will come to a boil. Add the chicken wings and allow them to cook in the simmering sauce. If you need to add a little more base sauce or water to cook the chicken through, do it.
- To finish, squeeze the lime juice over the top and sprinke with the dried methi leaves. Check for seasoning and add salt to taste. Garnish with the coriander to serve.
- Chicken Korma