Chicken wings
Delicious chicken wings marinated in soy sauce, spices, and brown sugar, then pan-fried and tossed with garlic and chilli for the perfect snack or meal.
Ingredients
- 500 gms chicken wings
- 1 ½ tbsp light soy sauce
- 1 ½ tbsp dark soy sauce
- 3 tbsp brown sugar
- ½ tsp black pepper powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp hot sauce
- ½ tsp smoky chilli optional
- Pinch of salt see notes
- 6 cloves of garlic
- 1 tsp kashmiri chilli powder or red chilli
- 2 tbsp sesame oil
For garnish (optional)
- Toasted sesame seeds
- spring onions
Instructions
- Clean and pat dry the chicken wings using a paper towel to remove excess moisture.
- In a bowl, mix chicken wings with light soy sauce, dark soy sauce, brown sugar, black pepper, garlic powder, paprika, and smoky chilli (if using).
- Marinate the chicken wings and refrigerate for at least 2 hours or overnight for maximum flavour, stirring once halfway through.
- Heat sesame oil in a pan, and add the marinated wings. Keep the remaining marinade liquid aside for later use.
- Brown them on both sides. Once done, remove the wings and set them aside.
- In the same pan, sauté the garlic cloves until fragrant. Add Kashmiri chilli powder and stir well. Pour in the remaining marinade, return the wings to the pan, toss until well-coated with the garlic chilli mixture, mix well, cover, and cook for 5 minutes.
- Sprinkle chopped spring onions and toasted sesame seeds on top and serve hot.
- Pair it with a side of steamed rice or enjoy it as a delicious appetizer!
Notes
Add only a pinch of salt to the marination, as the sauces will already have salt. You can always check the seasoning and add more salt later if needed.
If you want to serve the chicken wings as a starter, keep the sauce aside or uncover and cook for a few more minutes until they become dry. If you prefer a little gravy, serve the wings together with the sauce for extra flavour.