This is the best way to cook wings. So delicious and juicy. Slurp.
1. Season very fresh wings with sea salt and freshly ground black pepper, keep in the fridge for 30 minutes to ideally, 24hrs
2. Remove from fridge, 1-2 hours before cooking to make sure it cooks evenly. This is called thawing.
3. Heat the chapati pan, add oil, fry on the flat side, for 5 minutes on low heat, turn, cook for another 5 minutes, turn again and add lightly crushed garlic cloves, fresh dania and fresh rosemary, kiasi, rosemary can be overpowering. Baste with a spoon for about 3-4 minutes. This adds the rosemary flavour to the chicken, keeps it moist and ensure it cooks even in the middle.
4. Make a glaze with 1 tablespoon of fresh tamarind paste, 1/2 teaspoon of lemon zest, 1/4 teaspoon of cayenne pepper, 1 tablespoon of chopped dania leaves, 2 tablespoons of honey, 1 teaspoon of melted unsalted butter, a pinch of sea salt.
Margarine can work too. Then glaze the chicken for the last 30-60 seconds. Honey burns quickly so you’re not cooking it, just glazing it. Remove and rest for about 4 minutes cut the biggest part to confirm it is cooked through, then serve. Delicious.