These cafreal chicken wings are easy to make and so good!
In my cookbook ‘The Curry Guy Light’, I featured a cafreal masala which was used to make a chicken cafreal curry.
This is a simplified version but instead of using the masala in the famous South Indian curry, it’s used as a marinade for cafreal chicken wings.
You could use the same cafreal marinade with other cuts of chicken too. For that matter, it’s delicious as a marinade for most meats, seafood and vegetables.
Preparing the chicken wings
In Indian style cooking, chicken is usually skinned before cooking. I tried skinning wings once and it’s a big chore.
You can, however purchase skinned chicken wings and many Asian butchers. I decided to leave the skin on.
Many people like to cut the tips off the chicken wings for presentation. I leave them on because I like the crispy bits.
Chicken wings have two joints. If you want to cut off the tip, just lay a wing out and cut the pointy bit at the end off at the joint. Then you can also cut at the other joint to make two meaty pieces. I usually don’t fuss with this because I like the crispy bits.
The cafreal marinade can be made a day in advance. You can also marinate the chicken wings overnight if you like but a couple hours of marinating is fine.
Lighting your barbecue
You want to cook these low and slow. You could simply grill them over a hot fire but I like to cook these cafreal chicken wings over indirect heat for about 40 – 60 minutes.
This way you can baste the wings with a little marinade while cooking and it really adds to the flavour.
Not only does the marinade coat and cook into the meat, you also get a delicious smoky flavour by cooking the meat for longer in the smoke.
Step by step photos…
Another chicken wing recipe idea…
I like to serve meat, seafood and vegetables in different colours. Not only does this add to presentation, it also gives a nice variety of flavours.
The red wings you see on my barbecue were made with my all purpose rub and also my Indian Inspired barbecue sauce.
I simply dusted the wings with the rub (see easy recipe below) and marinated them with a few tablespoons of the barbecue sauce. Then I cooked them exactly like the cafreal chicken wings and heated up a little barbecue sauce to use as a dipping sauce.
My all-purpose rub
This recipe makes 24 tbsp or 1 1/2 cups of rub. It can easily be upscaled or downscaled to your requirements.
4 tbsp paprika
4 tbsp salt
4 tbsp light brown sugar or grated jaggery
4 tbsp granulated garlic
3 tbsp granulated onion
2 tbsp Kashmiri chilli powder
2 tsp black pepper
1 1/2 tsp ground cumin
1 ½ tsp ground coriander
Pour all of the ingredients into a glass jar and mix well to combine. Store in a dry, cool location until ready to use.
If you like these cafreal chicken wings, you might like to try some of these…