Ridiculously Spicy Chicken Wings
Great Curry Recipes recipe - British Indian Curry House
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 chicken wings
- 2 ½ tbsp rapeseed (canola) oil
- ½ tsp cumin seeds
- 4 tbsp finely chopped onion
- 1 tbsp garlic and ginger paste
- 2 tsp Kashmiri chilli powder
- 1 ½ tsp Psycho Spice original ghost pepper powder
- 1 tsp mixed powder
- 2 tbsp Psycho Juice 70% Ghost Pepper Sauce
- 5 tbsp tomato puree
- 300ml (1 ¼ cup) base curry sauce
- ½ tsp kasoori methi
- Salt to taste
- 2 tbsp finely chopped coriander (cilantro)
- Juice of ½ lime
Instructions
- 1
Rub 1/2 tbsp oil and 1/2 tsp ghost pepper powder into the wings. Allow to sit for 10 minutes or longer if you like.
- 2
For ease and speed, I cook the chicken wings in my air fryer for 20 minutes. You could also pre-heat your oven to 200c/400f and roast for 40 minutes until nicely browned.
- 3
Once cooked, it's time to cook that curry. Heat the remaining oil in a pan over high heat and when visibly hot, stir in the cumin seeds to infuse for 30 seconds.
- 4
Now add the chopped onion and fry it for about 3 minutes or until soft and translucent. Stir in the garlic and ginger paste and fry for a further 30 seconds.
- 5
Add the ground spices and fry for about 30 seconds and then top this with the tomato puree.
- 6
Bring the tomato puree to a simmer and then stir in about 1/3 of the base sauce. Bring this to a simmer and then add another third, only stirring if the sauce is obviously sticking to the side of the pan.
- 7
Add the cooked chicken wings and stir them into the sauce. Then add the remaining base sauce.
- 8
As it comes to a simmer, add the kasoori methi, lime juice and salt to taste. Garnish with the coriander/cilantro to serve.
- 9
These spicy chicken wings are amazing with chapatis or parathas.