List of Ingredients
- 12 of chicken wings
- 4 OZ. of natural yogurt
- Chili powder
- Paprika
- Dried garlic
- Ginger powder
- Turmeric
- Mint
- Flour
- Worcestershire sauce
- Tabasco
- Tomato paste
- Peanut oil
- Extra-virgin olive oil
- Fine and coarse salt
Method
Prepare the wings: First cut off the end tip. Divide in two, with a cut at the joint. Remove the smaller bone from the anterior part; then cut the skin and tendons so that you can push all the meat from the joint to the bottom, exposing the bone. Do the same with the meat on the other part of the wing, which has only one bone. This makes for two “wings” you can eat as finger foods!
Put the 24 wings in a bag with 2 teaspoons turmeric, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon garlic and 1 teaspoon powdered ginger. Add 1 teaspoon of Worcestershire sauce and a few drops of Tabasco. Shake the bag to distribute the seasoning on all the wings and let them marinate for 1 hour.
Heat plenty of peanut oil for frying. Remove the wings from the bag, dip them in flour and fry in oil for 3-4 minutes. Drain on paper towels. Blend 30 g of extra-virgin olive oil with 1 teaspoon of paprika, 1 tablespoon of tomato paste and a pinch of salt for a red sauce.
Mix the yogurt with 5-6 chopped mint leaves. Serve the wings with the two sauces and coarse salt flakes. The easier and faster version: Wings made like this are more pleasant to eat, because the meat is collected and comes off the bone easily. However, you can also marinate them and fry them by simply dividing them in half after trimming them. Increase marinating time by 30 minutes and the frying time by a few minutes, starting with slightly less hot oil.