This is the best way to cook wings. So delicious and juicy. Slurp.

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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.

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