Chicken Wings – Kerala Style
This is a quick and easy way to prepare chicken wings, served either as an appetizer or a main course served with a salad or rice pilaf. I have tried using other cuts of chicken for this recipe since my son thinks that with wings the meat to bone ratio is too small. Even though I agree with him on that, the ideal chicken part to make this recipe is wings. You can take the skin off or keep it on, it is your call. Either way, these wings are delicious. I usually keep a little bit of skin on. Marinate for at least 30 minutes, but you can keep in the refrigerator for up to a day.
When you start cooking the wings, add a tablespoon of oil along with the water and that way chicken won’t stick to the bottom of the pan even if all the water evaporates. If you have coconut oil on hand definitely go for it, which adds lot of flavor to this dish but you could use any oil. It is important to use a nonstick pan otherwise the gravy may stick to the pan.
Tip: If you prefer fresh ginger in your dishes, buy them in bulk and remove the skin using a spoon or a peeler. Finely chop them in the food processor and spoon into ice cube trays and freeze. You can pre measure using a table spoon or teaspoon which makes it easy once you are ready to use. Once they are fully frozen, put the cubes in a storage bag and keep in the freezer.
You can also freeze lime and lemon juice into cubes the same way, if you prefer having fresh juice year round.
Makes 12 wing pieces
Cooking time: 45 minutes
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
6 Chicken wings
Preparing Chicken wings: Cut wings at the joints and discard wingtips. Whole chicken wings are preferred for this recipe. That way you will have both drumettes and flats. You can take the skin off or keep it on, based on your preference.
1 tsp. salt
2 tsp. chopped garlic
1 tsp. chopped ginger
1 green chili, chopped
2 tbs. yogurt
1 tsp. lime juice
1 tsp. cayenne pepper
1 tbs. coriander
0.5 tsp. turmeric
1 tsp. freshly ground black pepper
1 tbs. dried onion flakes, ground
Marinating: Add all the ingredients listed on the left to the chicken wings and mix thoroughly. Keep in the refrigerator for a minimum of 30 minutes or up to 24 hours.
0.5 cup water
1 tbs. oil, preferably coconut oil
Cooking: Transfer marinated chicken wings to a 10 or 12 inch nonstick skillet. Add half cup water and 1 tablespoon oil, mix, cover and cook at medium low heat for about 25 to 30 minutes. Make sure you stir halfway through cooking and if it looks dry, add another quarter cup of water.
After thirty minutes, remove the lid, and continue cooking until the gravy is thick and chicken pieces are completely coated.
Sauté the wings until they are dry and light brown. Serve warm!
You can reheat the wings either in a pan or in the air fryer.
