Monday, September 27, 2010

Slumdog wings redux

We’re almost there in terms of cleaning the fridge of leftovers. Problem is, Peter makes huge quantities of food. Then we’re held hostage to it until it’s gone. Don’t get me wrong, it’s all very good food. I just like to move on a little more quickly. So here goes again with a recipe redux. Each of these is something I really felt good about but was not read (or at least not commented on) by anyone. Now that I have more followers I’m pleased to share good stuff with you.

Here’s the latest:

Does that look good or what? The recipe below serves 2 for big appetites as an entree, or 4-6 as appetizers. The perspective of the photo is misleading. These wingettes weren't large, quite small actually, but in the pic they look like legs!
I revisited my previous tandoori-style chicken recipe. There were wings left from my birthday party in April. So I modified the whole thing and prepared them as follows. It’s not essential that you brine it, but I nearly always brine chicken before cooking. Note that after brining no salt is added. If you choose not to brine, add 1 tsp table salt to the dry mix.Slumdog wings

10 chicken wings, tips removed

2 tbsp kosher salt

1 tbsp sugar

2 cups water

1 tbsp garam masala
2 tsp ground cumin

½ tsp ground ginger

½ tsp powdered garlic
2 tsp chili powderlime juice

Cut apart the two sections of the chicken wings. Dissolve the salt and sugar in the water. Put the wing pieces and brine mix into a freezer bag. Refrigerate for 1-4 hours.

In a bowl, mix together all the remaining ingredients except the lime. Put this into a shaker bottle (an empty spice container is perfect).

Remove the chicken from the fridge, rinse and dry with paper towels. With a sharp knife, make a slit in the meatiest part of each wing piece.
Sprinkle the chicken liberally with the spice mix on both sides. Place them on a wire rack over a large plate and refrigerate uncovered for 1-3 hours.

Preheat the oven to 250°. Put the wire rack with the chicken on it onto a baking pan with at least 1” sides. Pour 1 cup water into the pan. Cover tightly with foil. Bake for 2 - 2 ½ hours.

Remove from the oven and turn the heat to “broil.” Leave the oven door ajar so that the heating element does not cycle off. Remove the foil from the chicken. Sprinkle with more of the spice mix on the top side. Broil for 3-5 minutes until the chicken starts to get nice and brown. Turn the pieces over, add spice mix again, and broil for another 3-5 minutes until sizzling and browned.

Remove from oven, tent with foil and allow the chicken to rest for 5-10 minutes. Sprinkle with lime juice and serve.


Jenn said...

Very nice! I love the spices you use for this....and yes, they do look wonderfully delicious!!

Pam said...

Glad to hear you're making headway with the leftovers. Sometimes, I cook like Peter; too much. This is a great recipe! A good mix of spices and I especially like the ginger with it. I have never "brined" chicken before cooking it. Another thing to work on!

Pam said...

About the spices, I also meant to say that I am not familiar with garam masala. What is it similar to in taste?

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