Spicy stove-top chicken wings

Spicy chicken wings

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! 

Serves 4-6

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

To garnish:
1/4 cup melted butter
4-5 sprigs of curry leaves
1 red onion, thinly sliced
Juice of one lime

Spicy chicken wings on the stove-top

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. 

Spicy chicken wings on the stove-top

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!  

Spicy chicken wings on the stove-top