Oven baked crispy Chicken Wings

Author: Teena Agnel

Ingredients

1 pound or (500 g) chicken wings

FOR THE MARINADE

2 teaspoons ginger garlic paste
1 teaspoon salt
1/2 teaspoon pepper

FOR THE 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

Instructions

FOR THE CHICKEN

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.
Preheat the oven to 400 Degrees Fahrenheit | 205 Degrees Celsius.
Add the flour to the chicken and mix well to coat.
Place the chicken on the baking tray with space in between each piece. Spray with cooking oil or drizzle some oil and coat the pieces well.
Bake for 1 hour in the oven, turning the sides after 30 minutes.

FOR THE SAUCE

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 a few minutes. Take it off the heat.
Once the chicken is done, coat the pieces in the sauce.

Recipe Notes

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 the vinegar. Taste and adjust the flavor as needed.