Flying chicken wings

Flying chicken wings

Anjum's Quick & Easy Indian
Lisa Linder

This is such a fabulous recipe that it is great for midweek meals as well as for casual weekend get-togethers for friends or family. There are two stages to the dish, but it is really easy to make. Lovely with some simple vegetables, potatoes or salad.


Quantity Ingredient
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 rounded teaspoon ground cumin
1 rounded teaspoon ground coriander
freshly ground black pepper
150g plain yogurt
20g root ginger, half grated; half finely chopped, (peeled weight)
7 fat garlic cloves, 2 grated; 5 finely chopped
8 chicken wings, wing tips cut off
2 tablespoons vegetable oil
4-6 green finger chillies, pierced with the tip of a knife
12 fresh curry leaves
lemon wedges, to serve


  1. Mix together all the spices, seasoning, yogurt and the grated ginger and garlic. Pierce the chicken all over, place it in a shallow dish, pour over the marinade, turn to coat, then cover and marinate for 20 minutes, or up to a couple of hours if you have time.
  2. When you’re ready to cook, preheat the oven to 220°C. Return the chicken wings to room temperature while you find an ovenproof baking dish big enough to hold them snugly in one layer. Arrange the wings in the dish and cook in the oven for 30 minutes, turning every 10 minutes.
  3. After the first turn, heat up the oil in a small saucepan. Add the chopped ginger and garlic, the chillies and curry leaves and cook gently until the garlic is cooked, about one minute. Stir well into the chicken for its remaining cooking time.
  4. Serve hot, with lemon wedges to squeeze over.
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