A sticky, spicy, herby side – that’s super easy and super juicy and super tasty. It’s baked and therefore lighter on the calorie front. 
Ingredients:
5 garlic cloves crushed
2 T* Mustard Oil
3 T Apple cider vinegar
2 T Kashmiri Chilli powder
1 T Worcestershire sauce
3 T Green chilli sauce
2 T Crushed Kasuri Methi leaves
2 t* salt
3 T honey
Freshly cracked Black pepper
1 kg chicken wings, halved at the joint
Method:
After washing the wings, pat them dry with a kitchen towel and halve each of them at the joint.
In a large bowl, mix together all the ingredients and play with the ingredients to get a flavor that’s full of ‘punch’ and that appeals to you. Transfer the marinade into a zip lock bag.
Add the wings to the bag and toss them around till they are evenly coated. Zip lock the bag and leave it in the fridge for 2 hours or more. I’d recommend that you leave it overnight in the chiller tray – there is some magic that slow processes bring forth that are hard to beat in today’s ‘instant’ world.
When ready to cook, pre-heat the oven to 180C. I’ve used aluminum foil and have struggled to peel the wings off them and I find using baking parchment paper a lot better. Line your baking sheet / tray with parchment paper and spread the wings on it. Bake for 30 minutes. Remove the baking sheet from the oven and quickly brush the left over marinade onto the wings. Flip each of the pieces and brush again with the left over marinade till you’ve used up all of the marinade.
Return to oven and bake for another 30 minutes or till well browned with some crisp dark areas.
Cool for a few minutes and enjoy with your favorite beverage or a mild dip. Post pictures when you’ve tried this recipe.
