Fine Dining Indian Food Magazine April Issue 2

RECIPES #FINEDININGINDIAN Spiced chicken wings PAGE 24 from finediningindian cook book Yield: 1 portion Prep Time: 1 hour 10 min Total Time: 1 hour 20 min INGREDIENTS PROCEDURE • 2 Pc Chicken Wings 1. Marinate chicken wings with lemon juice and all of the mentioned • 1 No. Red Onion Medium Si ze powdered spices as well as some salt. Keep refrigerated for 20 minutes. • 40g Size Pink Hopper 2. Meanwhile, lightly crush the peeled ginger, garlic, shallots and curry • 2g Ginger Peeled leaf in a blender. Mix with chicken wings, and make sure to keep checking • 3g Garlic Peeled the seasoning. Lightly roll the wings in the rice flour, always making sure • 10g Peeled Shallots • 1g Turmeric Powder • 2no. Curry Leaf • 4g Coriander Powder • 6g Red Chilli Powder • 3g Fennel Powder to keep the lollipop shape. Place back in the refrigerator until needed. 3. Heat the coconut oil in a deep frying pan, with ideal temperature being around 170C. Slowly drop the chicken wings straight from the refrigerator rather than leaving them out. This helps to prevent losing marinade in oil. 4. Fry until the chicken is cooked, but reduce the heat to medium if it’s getting color too quickly. Drain and keep in a paper towel until needed. • 3g Garam Masala 5. Bring down the oil temperature to 150C, and then slice banana shallots • 2g Salt length-wise very thinly using a knife or preferably a mandolin. • 5g Lemon Juice 6. While peeling the onion, be sure to try and keep the root side. It helps • 10g Rice Flour to keep the shape when frying, if possible. Once the onion is crispy, • 200ml Coconut Oil to Fry remove it and keep it on the paper towel. (Can Substitute with Neutral Flavored Oil) 1g Edible Flower 7. Lightly warm your pre-cooked pink hopper in a microwave, cutting it into small squares, as shown in picture. Arrange the pink hoppers on plate, and then place the fried chicken wings and fried shallots. Sprinkle around edible flower petals to add another level of depth to the plate itself. You can also squeeze a slice of lemon juice on top if you feel that it could use a little tartness.

Fine Dining Indian Food Magazine April Issue 2 | Page 24