My family and friends love barbecue chicken wings. I make them quite often using my own recipe which is tried and tested over the years. I am not a person who follows any recipe step by step, i just take an idea and do my own thing.
Sharing my recipe of our favourite starter with you all today!
Chicken Wings 1 kg (almost 18 pieces)
1 tablespoon Ginger Garlic paste
1 teaspoon Corn flour
1 teaspoon soy sauce
Salt to taste (i add salt just before frying them else they leave water)
1/2 cup Barbecue Sauce
1 tablespoon Sriracha/ Hot Sauce
1 tablespoon Tomato Sauce
1/2 teaspoon Honey
5-6 cloves Garlic
1 teaspoon Corn Flour
Marinate the wings
Wash chicken wings, drain extra water and marinate them with egg, soy sauce, ginger-garlic paste, cornflour and black pepper in a big bowl.
Cover the bowl and keep it in the refrigerator for minimum 2.5 hours.
Fry the wings
After the wings are marinated, add salt to taste and mix it well. I use my hands to mix them well.
Heat oil in a wok for frying the wings.
Fry the wings on medium heat till they turn golden brown. It will take 5-7 minutes per batch.
Tossing them in sauce
In the wok add a teaspoon of oil. After the oil heats up add chopped garlic.
When the garlic turns golden brown, add your sauces and mix well.
Add fried wings and toss them nicely in the sauce mix. Add honey if you like them sweeter. Do taste the sauce at this time for any moderation like adding more pepper, hot sauce or barbecue sauce.
Mix cornflour in half a cup of water and pour it over the wings in the wok and cover for couple of minutes. This will dry up soon and will make a thin layer around your wings which will keep the sauce and garlic intact.
Tip : I toss the wings in the sauce just before serving. You can fry the wings well in advance and keep them aside.