Chicken Wings

Paired with tangy sour cream on the side , a juicy - hot piece of chicken wing is everyone's delight on the table . Beware - these devils are fiendishly dark & caramelized and stuff that can disappear within seconds of serving - As a backup I always keep an additional portion tucked away in the hiding , such that in the end there is an extra piece to serve to everyone's gratification .

Chicken wings was probably the first recipe I tried making for a crowd and hence this is a dish , I can assure , any novice can conveniently pull through. Over the years , I have tried multiple recipe combinations and not one has disappointed . The flavoring of the protein is open to ones imagination and can swing from making a classic BBQ version or alternate to an Indianized tandoori masala version or a green spiced wing , depending on the mood of the day .

Irrespective of what the rub , sauce or flavoring - a simple two step manoeuvre is the key to the perfect tasting wings - Besides the pre-marinate of the meat , observant and untouched cooking over high heat for the first 10 -12 seconds helps to get the perfect caramelization which makes all the difference to the end product.

Another recommendation is that if you are serving these wings to a standing crowd and as a pass around starters , it is best to try to break the wings into Drumettes and flats so it's not extra messy to eat .

All in all , this is a crowd puller dish . Below is the easy steps to put this together , so do take a look and cook along ..

Things you will need

• 500 gms Chicken Wings ( preferably with skin )

• 02 tbsp Honey

• 03 tbsp Tabasco sauce

• 01 tbsp ginger - garlic paste

• 01 tsp garlic powder

• 01 tsp pepper powder

• 01 tsp lemon juice

• Salt to taste

• Handful Coriander leaves , finely chopped

• Oil to sauté

For the dipping sauce

• 1/3 cup thick yogurt

• 01 tbsp thick cream

• 01 tsp lemon juice

• Salt and pepper to season

Steps to Follow

• Mix all the wet ingredients as a marinade and rub well on the wings - keep this aside for 5-10 minutes

• Heat oil to smoking point and toss in the chicken wings - do not stir them at this point

• Watch the wings caramelize on one side , say for 10 -12 seconds ( Need to be observant here as we don't want them to burn )

• Toss the wings and allow to cook another 10 mins , till juices run dry

• Once done , sprinkle with finely chopped coriander and Tabasco sauce to finish .

• Mix together all ingredients of the dipping sauce and serve.