Spicy Fried Chicken Wings

My office farewell is just around the corner and to celebrate the occasion, we invited few friends at our place for dinner yesterday. My friends are very close to my heart, and I always try to spend as much time possible with them rather than keep standing in the kitchen and preparing food. You know…. I don’t like missing any spicy gossip. 

Spicy_Fried_Chicken_Wings

So for the dinner I prepared most of the food before hand including my famous Oreo Cheesecake (check the recipe, in Dessert category). The time I just spent  was 20 mins in kitchen for cooking main dish.

Believe me, this might just be one of the simplest, quickest, freshest, most delicious-ist meal!

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Spicy Fried Chicken Wings

Prep time: 10 mins                 Cooking time: 20 mins                Servers:  2

Ingredients:

4 chicken wings, tips removed
1 pinch salt and pepper
1 knob root ginger
1 clove garlic
1 red chilli
2-3 cups chicken broth
1 tbsp tamarind paste
1 squeeze honey
1 red onion
1 carrot
1 shot groundnut oil
2 portions noodles
1 tbsp soy sauce
1 tbsp white wine
1 bunch fresh coriander, chopped

Instructions:
  • Heat a wok, while you season the chicken wings with salt and pepper.
  • Fry them for 3-4 minutes, tossing from time to time, get a slight golden color.
  • Peel and finely dice the ginger, garlic and chilli. Add the chopped ingredients to the chicken wings, then stir in the tamarind, honey and splash in chicken broth.
  • Heat to a simmer and bubble away for 10 minutes, with a lid for the first half, Allow the liquid to reduce, stirring occasionally and keep an eye on it to stop the bottom from burning.
  • Peel the onion and carrot, then slice the onion as finely as possible and cut the carrot into thin strips.
  • Boil a kettle of water and pour over the noodles before leaving to stand for a couple of minutes. Fry the vegetables off in a dribble of groundnut oil(you can use any other oil too) for 2-3 minutes to soften.
  • Drain the noodles and toss into the cooked veg along with the soy, white wine and plenty of chopped coriander.
  • Serve the noodles in a large bowl with a mountain of sticky chicken wings on the side with the cooking liquids drizzled over.

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