Hot Spicy Chicken Wings (bulk version)
Hot Spicy Chicken Wings (bulk version)
Steve Lister
When you make a dish in bulk, the proportions don’t always work out. Here, I have made this popular family dish, Hot and Spicy Chicken, for 10-12 people or more, depending upon what else I am serving with it.
Also see BBQ Selection and Marinade Selection.
Ingredients
2-3 kg. chicken wings, trimmed and skin scored
Olive oil for frying onions etc. and then chicken
1 onion, peeled and finely diced
1 red pepper (capsicum or bell pepper), finely diced
1-2 chillies, extra finely diced
2 cloves of garlic
2 tsp. smoked paprika powder
2 tsp. Celery salt
1 tsp. fenugreek powder
1 tsp. ground black pepper
1/2 tsp. salt
1 tbsp. tomato purée
4 tbsp. sugar
4 tbsp. Worcestershire Sauce
2 coffee mugs of water
Instructions
The Sauce
Heat oil in a pan and soften and brown the onions.
Add the pepper, chillies and garlic and allow them to soften.
Add all the dry spices, sugar, tomato purée and Worcestershire sauce and cook together.
Add the water (use hot water to stop it cooling the cooking process down) and leave on a low heat, waiting for the fried chicken to be added.
The Chicken
Trim the chicken wings removing the very tip and any loose/extra bits of skin. Put some score marks through the skin which will allow the sauce to penetrate.
When all the chicken is done, heat a little oil in a large pan. Fry chicken pieces, a few at a time, on high heat, until sealed. You aren't trying to cook it through, just get some browning on the skin.
As each batch is browned put them into the sauce in the other pan and give a gentle stir to coat them all.
Leave to soak for 5 minutes from the last piece going in. Take them out and place on an oven tray. Leave aside.
Thickening the Sauce *
Once the chicken is out of the sauce, you need to thicken it up by boiling it and stirring continuously. This could take 5-15 minutes depending on how hot the stove is, how thick the pan is, how much water has boiled away while doing the chicken etc.
Once the sauce is thick (like a sauce, not a gravy) then pour it over the chicken wings trying to give them all a nice coating.
Put in a hot oven, 250ºC/475ºF, Gas Mark 9, turning a couple of times while they brown up even more. This shouldn't take too long maybe 5-10 minutes.
* Optional, for BBQ
If you wanted to BBQ the chicken rather than oven roast it, you could leave the sauce a little thinner and use it as a baste to brush on as you finish the chicken off on the BBQ, turning and brushing till all the sauce is used.
