Dry, hot chicken wings cooked in a Indian wok or karahi until crispy, then finished with more fiery spices.
600g chicken wings
1 tsp vegetable oil
1 tsp salt
1 red chilli, finely chopped
1 tsp hot chilli powder
1 tsp chilli flakes
1 tsp garam masala
Juice from 1 lemon
Handful fresh coriander, chopped
Using some kitchen roll wipe the inside of a wok or karahi with a teaspoon of oil.
Place the wings into the pan and begin to cook on a high heat for 15 minutes.
Turn the wings and leave to cook for a further 15 minutes
They may stick to the pan so just leave them and they will come away once cooked. The wings will start to become crisp.
Continue to cook for a further 15-20 minutes or so until they go a golden brown and crisp up.
Check they are cooked through then remove from the karahi and discard the fat.
Place into a large bowl and while they are still hot sprinkle with salt, chopped chilli, chilli powder, chilli flakes, garam masala, fresh coriander, and a good squeeze of lemon. Toss or stir to coat them all in the spices. Serve with a crisp salad and a cooling yoghurt dip.
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