Spicy chicken wings made on the stove-top are just what you need when you have monsoons, and weeks of gray clouds.
The lip-smacking spice behind these wings are sun-dried red chilies. The Byadgi chilies used here are native to Karnataka, South India
These chilies impart just the right amount of spice and a whole lot of flavor and color. I just love it!
1/2 kg or 1lb chicken wings, washed and drained
1 cup sun-dried whole chilies (Preferably Byadgi or Kashmiri chilies)
1/4 cup vinegar (apple cider or synthetic will do)
1/2 tsp ginger paste
1 tsp garlic paste
Salt to taste
2 Tbsp oil
1/4 cup melted butter
4-5 sprigs of curry leaves
1 red onion, thinly sliced
Juice of one lime
Yes, that is all you need! Dry roast these chilies on the stove-top or in an oven for 10-12 minutes on medium heat until you feel the aroma fill the air.
Let it cool, then soak them in vinegar for about 30 minutes. Grind the paste and set aside. ( You may store in the refrigerator for up to two weeks for later use).
In a large saute pan, add oil and let it warm up on medium heat. Place chicken wings flat, skin down in the pan and let it brown, about 5-7 minutes. Flip and do the same for the other side.
Once the wings have browned uniformly, set aside on a plate. In the same pan, add ginger and garlic paste. Stir and let cook for a few seconds. Add the ground chilli paste and combine. Let cook on medium heat for 3-4 minutes. Add salt and turn the heat to low. Cover and cook the masala paste for another 4-5 minutes.
When the oil separates from the masala, add the chicken wings and turn up the heat to medium-high. Toss the chicken wings well to coat the masala. Se on low heat for 5-7 minutes uncovered. Pour the chicken onto a serving dish.
In a pan, on medium high heat, add melted butter. When it begins to smoke, add the curry leaves. Once it fries to a crunchy texture, remove and set aside. Now add the onions and let it brown a bit. Pour the onions and butter onto the chicken. Garnish with crunchy curry leaves. Squeeze some lemon juice on the chicken for the final touches. and serve hot. Enjoy!