You won’t believe its oven baked. Its very crispy and so tender and juicy. The homemade sauce will drive you crazy and you will wish you were all alone so that you could lick your fingers. Chicken wings is one of my all time favorite appetizer and I enjoy it most when there are no people around. Wont you agree? As appetizing and irresistible it is, it can be messy too. Agnel and I both agreed that this is one of the best things I have made so far. Its also ideal when you have to make a large batch of appetizer or if you are planning to throw a new years bash or hosting a Super Bowl party. Its baked so you can pop the tray in the oven and just walk away. No peeping needed.
This wing sauce is made with a combination of different sauces. Serve this with your favorite dipping sauce.
Marinate the chicken with salt + pepper + ginger garlic paste.
Cover and refrigerate for 30 minutes to 2 hours.
Sprinkle some all purpose flour and coat the chicken wings well. Line it on a greased baking sheet, spray and coat the pieces well with cooking spray. Alternatively you can also drizzle some oil and coat the chicken pieces well.
You can also deep fry the wings. For a crispy chicken, fry the pieces once on medium heat till the chicken cooks well. Drain on a paper towel and once the entire batch is done, fry the pieces again on medium high heat.
Bake for 1 hour at 400 Degrees Fahrenheit/205 Degrees Celsius, turning the wings once after 30 minutes.
Add the chicken to the prepared sauce and coat it well.
- 1.30 pound A little more than 1/2 kg chicken wings
- MARINADE
- 2 teaspoons ginger garlic paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- COATING
- 2 tablespoons all purpose flour/maida
- Oil or cooking spray
- FOR THE SAUCE Please refer notes
- 2 tablespoons butter
- 3 cloves crushed garlic
- 1/4 cup chilly paste Sambhal
- 1/4 cup worcestershire sauce
- 2 tablespoon vinegar
- 1 teaspoon chilly powder
- 3 tablespoons tomato chilly sauce or tomato ketchup
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Wash the chicken and pat dry well. Add ginger garlic paste + salt + pepper and coat the chicken well. Cover and place it in the refrigerator for at least 30 minutes.
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Preheat the oven to 400 Degrees Fahrenheit/205 Degrees Celsius.
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Add the flour to the chicken and mix well to coat. Place the chicken on the baking tray with space in between each piece.
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Spray with cooking oil or drizzle some oil and coat the pieces well.
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Bake for 1 hour in the oven, turning the sides after 30 minutes.
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FOR THE SAUCE
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Add butter in a saucepan and place it on medium high heat. Add the garlic. Once the garlic sizzles and cooks, add all the ingredients of the sauce and bring it to boil. Place it on low heat and let it simmer for few minutes. Take it off the heat. Once the chicken is done, coat the pieces in the sauce.
You can also deep fry the wings: For a crispy chicken, fry the pieces once on medium heat till the chicken cooks well. Drain on a paper towel and once the entire batch is done, fry the pieces again on medium high heat.
The Sauce:
If you don't have any of the ingredients mentioned in the sauce and you cannot wait to try this, substitute it with your favorite sauce or spices, except for vinegar. Taste and adjust the flavor as needed.
