My heart sang with gratitude “All praise is due to the Lord, All-Mighty”, as I spread out yesterday’s leftover for this evening’s meal, especially when it came to the Masala wings. Yesterday was the first time I had made them and I was really pleased with the results after tasting one piece, but it was only that one piece that I got to eat yesterday. So, I was delighted to see that there were a few Masala Wings leftover from yesterday. I find that one of the great things about dinner parties or having guests over is the leftovers.
Cooking is a big part of this life of mine, but I can’t deny that it’s a very pleasant feeling to know that our nourishment is taken care of, even if it’s just for the one day. A very pleasant feeling indeed. Especially now, when there’s so much to juggle together. Such as making this space we live in, into a home, adjusting my desire to food blog into our daily routine, then there’s the school runs, errands, my spontaneous decisions on inviting a number or people round and cooking up a feast, the Mr’s oversea ambitions and much more. I need to find the balance and I will Insha Allah, but one step at a time.
Wings are a staple in our home, I always have a kilo or two in the freezer and I always tend to make Tandoori wings out of them, and I adore them but the children being children, get bored very easily. So recently if been hoping to try other ways of making wings, hence, I made Masala Wings and Alhamdulillah, they got devoured. So, now I have an additional way to make wings as oppose to the one or two ways I usually make them.
All it took was 30 minutes and the Masala Wings were done. It’s a very simple recipe, with a handful of ingredients, but the ease of the recipe does not justify the end results in my opinion. We ate these Masala wings as appetisers with a side salad and some mint yoghurt, but it would also be great on a bed of Pulao rice as a main dish.
- 500g Chicken niblets/mid-wings, cleaned and pat dried
- 250g Brown onion, sliced coarsely
- 15g Ginger, grated
- 15g Garlic, grated
- 10g Green Chilli
- 10g Fresh Coriander, chopped coarsely
- 5g Cinammon stick
- 3 tbsp. Vegetable oil
- 1 tsp. Salt, or to taste
- 2 tsp. Coriander powder
- 1 1/2 tsp. Cumin powder
- 1/2 tsp. Chilli powder
- 1/2 tsp. Paprika powder
- 3 Green Cardamoms
- 3 Clove
- 1 Black Cardamom
- 2 Small Indian Bayleaves
- Lemon, halved
- Take a large, shallow, wide pot and place over medium-heat. Add the oil and once the oil is hot, add the whole spices and fry for a few 2 minutes.
- Add your Onions, stir to mix into the oil, and then, add your Wings. Now stir fry over high heat for 5 minutes. now, add in the Salt, Ginger, Garlic and mix thoroughly, cover and cook over low-medium heat for 15 minutes, stirring every 5 minutes or so.
- After 15 minutes, add in the ground spices, Chillies, mix and cook over low-heat, covered for another 10 minutes.
- Lastly, turn the heat off, squeeze halve of the lemon over the wings, garnish with the fresh Coriander and serve with the other halve of the lemon cut in small pieces.