Sweet, sticky and with a bit of a kick, all the qualities I love in a chicken wing, and Hari Ghotra has the combination just right.
They are deliciously messy to eat too which is all part of the fun.
I love the addition of the onion (kalongi) seeds, they are not essential but do add an interesting element to the finished dish.
My favourite way to serve them is with some seasoned oven chips and creamy coleslaw – and a finger bowl on the side.
HOT STICKY CHICKEN WINGS
vegetable oil for frying
4 tbsp plain flour
1 tbsp corn flour
3 tsp chilli powder
24 wings, (split at the joints, tips removed)
3 tbsp tomato ketchup
3 tbsp brown sauce
2 tbsp hot chilli sauce
2 tbsp honey
1 tbsp soy sauce
1 tsp kalongi (onion) seeds
Heat the oven to 180°C / gas 4.
Mix the flour and chilli in a shallow dish. Coat the wings in the flour mixture, shaking off any excess.
Fry the wings in hot oil at 180ºC in batches, turning as needed, until cooked through and golden brown, about 10-15 minutes. Once cooked remove from the pan and transfer to some kitchen paper to drain.
In a small pan combine the ketchup, brown sauce, chilli sauce, honey, soy and kalongi seeds and stir over a medium heat for about 10 minutes until the sauce thickens slightly.
Place the cooked wings onto an oven tray and pour the sauce over them. Turn the wings to coat in the sauce. Place them in the oven for about 10 minutes to crisp up and go sticky.