This recipe is my favourite and most importantly, a show stopper. Whenever my family’s meal lacks the usual lustre, I make this and nobody cares how many vegetables I have managed to sneak in through other dishes. They are busy trying to find out how many more wings they can have.
- 16 chicken skinless wings
- 4 tbsps of grated garlic
- 1 tbsp of ginger paste
- Fresh red and green chillies finely chopped
- 4 tbsps of dark soy and light soy sauce each
- 4 tbsps of rice vinegar
- 2 tbsps of fiery red chilli sauce
- 1 tsp of black pepper powder
- 1/2 tsp of sugar
- 2 tbsps oil
- Fresh coriander leaves and fresh green chillies to garnish
- Salt to taste.
- Take a small bowl and add 2 tbsps of the grated garlic and 1 tbsp of ginger paste, 1tbsp each of dark soy and light soy, 1tbsp of rice vinegar, pepper powder and salt. Mix well.
- Add the chicken wings to the marinade and let it rest for a minimum of one hour.
- Take another bowl and add all the remaining sauces, sugar and salt to taste.
- Take two pans with lids ( one small and one wide and big) and place on the burners.
- Add 1tbsp of oil in each pan. Heat the pans on medium flame and in the wide pan add the marinated chicken. Arrange all the pieces in the base to ensure uniform cooking.
- Cover the pan and reduce the flame to low. Cook this covered for 15 minutes. Open the lid, flip each piece, cover and cook for 10 more minutes.
- After this, turn the flame on high and fry the chicken till dry.
- Now, we go to step no 6.
- In the small pan which had 1 tbsp oil and is already heated, we add remaining grated garlic and fry till the raw smell goes.
- Then, add the mixed sauces and fresh chillies in the oil and let it thicken till it comes to a syrupy consistency.
- Now, we go to step no 7 and add the thickened sauce syrup to the almost dry chicken.
- Then, mix everything well and let it cook for a while stirring to ensure all the syrup sticks to the wings.
- Serve on a big platter and garnish with chopped coriander leaves and slit green chillies.