Chilli Hot Indian-Style Wings

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Cooking time: 1 hour & 25 minutes

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Cook: 1 hour & 25 minutes

4 Servings

Ingredients

2 tbsp maple syrup

1 tbsp dark soy sauce

1 tbsp Worcester sauce

1 tsp smoked paprika

2 tsp hot red chilli flakes (optional)

1 orange, juice & zest

600g chicken wings

50ml buttermilk (use natural yoghurt if you can't find buttermilk)

½ tsp nigella seeds

1 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp fennel seeds

1 tsp dry fenugreek leaves (use dry parsley if can't get fenugreek leaves)

FOR THE SECOND MARINADE

3 tbsp brown sugar

2 tbsp white wine vinegar

FOR THE GARNISH

Fresh coriander or parsley

Method

Combine all the ingredients, except for the second marinade, and garnish in a large bowl. Stir and mix well
Cover the bowl with cling film and place in the fridge overnight. Remove and allow to come up to room temperature (about 30 minutes)
Preheat the oven to 160°C
Place the wings on a large baking tray in a single layer and cook for 45 minutes
Remove and sprinkle the sugar over the wings before coating with vinegar. Use tongs to make sure they are fully coated. Stir and return to the oven for 40 minutes or until they are tender and the chicken is falling off the bone
Garnish with roughly chopped fresh parsley or coriander, and serve