Cinnamon Wings
Vishete (sometimes also called Visheti) are sweet crunchy sugar-coated tiny little fried pieces of dough, one of the many specialties of the coastal town of Mombasa in Kenya. They are somewhat similar to the Indian shakarparay. They are really easy to prepare and keep well in an airtight container for up to a week or more, although they are so addictively enjoyable that they wouldn’t normally last that long before the lot is wiped clean.
Ingredients
Ingredients for the Dough
- 2 cups all purpose flour
- 1 level tsp. baking powder
- pinch of salt
- 1/4 tsp. cardamom powder for variety, you could use vanilla essence, lemon zest, ginger, cinnamon or any other flavoring of your choice
- 1/2 cup melted margarine warm
- 1/2 cup water at room temperature (to be added gradually as needed during kneading)
Ingredients for the Syrup/Sugar Coating
- 1 cup white sugar
- 1/2 cup water
- drop of vanilla essence
- pinch of cardamom powder
Instructions
- Put the flour in a bowl, add the salt, baking powder and cardamom (or whichever flavouring you want to use). Stir these ingredients together.Next add the warm melted margarine into the flour and use your fingertips to rub it in to make crumbs. Then add about half a cup of room temperature water gradually and knead until you have a soft dough. Take care not to add all the water at once. NO SUGAR IS ADDED TO THE DOUGH. The sugar will be used to coat the vishete later.Cover the dough and let it rest for 10 minutes. Then divide into 2 balls and roll each one out to a medium thickness, cut into strips and then cut each strip into tiny pieces. Once all are done, heat oil in a pan and fry the pieces of dough until golden then drain and set aside. Allow them to cool.Next we prepare the sugar coating. Put the sugar into a pan, add the water, vanilla and cardamom. Let it simmer until it thickens slightly (about 2 thread consistency). Now pour all the fried vishete into the syrup, then hold the pan on both sides and shake or toss GENTLY. Keep placing the pan on the heat and shaking it this way and you will notice eventually the syrup will crystallise and form a nice coating on the vishete. Do not panic if it doesn’t happen right away, just keep shaking the pot to toss the vishete up and down and putting it back on the flame. You will know they are ready when the coating solidifies around each piece perfectly. Do not shake them too vigorously as they can crumble and break.When done, turn them out on a plate and let them cool completely. You can then store them in an airtight container to retain their crunchiness.Enjoy!
salaam sister,are the wings
salaam sister,are the wings with or without skin.
W/Salaam, with skin on.
W/Salaam, with skin on.
appa thanx again for the
appa thanx again for the wonderful receipe.. I want to ask you a tips for one thing. Evrytime i bake chicken, i put the aluminium foil in baking tray and oil it nicely to make sure the pieces wont stick but it ends up geting sticked 🙁 i want solution for this.. u know right when it sticks most flavor gets sticked aling with the outer cover 🙁 help me with this please
Have you tried greasing the
Have you tried greasing the foil with a bit of oil? That might help.
Hi, if I have only chicken
Hi, if I have only chicken thighs (boned) on hand, how would the recipe differ?
Also, what other recipes would you recommend using only chicken thighs?
Thanks.
Hi, no the recipe remains the
Hi, no the recipe remains the same, however the cooking time will increase slightly as thighs take longer to cook through. You can use any of my other chicken recipes for bone-in thigh cuts.
Asalaamu Alaikum Sister, will
Asalaamu Alaikum Sister, will it make a big difference if the wings are skinless? My local butcher got my order wrong 🙁
W/Salaam, it should be fine.
W/Salaam, it should be fine.
Sister i forgot to ask is it
Sister i forgot to ask is it white or brown vinegar in the recipe?
Brown vinegar.
Brown vinegar.