Servings : Serves 6-8
There are never enough ways to prep chicken! I had my reservations on how cinnamon would pair with chicken, but this little experiment hit the jackpot with my family! The same recipe works just as well with other chicken pieces, but we especially love these wings because it gives you a chance to get messy and lick your fingers! Yes, THAT good! 🙂
Ingredients for Marinade
- 1 kg chicken wings, cleaned and divided into flats and drummettes
- 5 tbsp yoghurt
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp garam masala (all spice)
- 1 tsp turmeric powder
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/4 cup oil
- 2 tbsp ginger, freshly grated into a paste
- 1/3 cup vinegar
- 1 tbsp paprika powder
- juice of 1 lemon
- 1 1/2 tsp cinnamon powder
Marinate the wings in the marinade ingredients for at least 2 hours or up to overnight. Just make sure the wings are at room temperature before you begin cooking, so get them out of the fridge at least half an hour before you start.
Heat the oil in a pan and add the freshly grated ginger and stir it in for a few seconds until very fragrant. Then add vinegar, paprika powder, lemon juice and cinnamon powder all at once and cook together for a couple of minutes. Turn the heat off and allow this mixture to cool to room temperature.
Once cooled, pour it over the marinated wings and mix everything well.
Preheat the oven at 170C.
Pour the wings out on to a baking tray or dish along with the marinade mixture and bake for about 25 minutes. Then turn the wings over and bake for another 25-30 minutes or until done. If you are using bigger cuts of chicken, allow for an extra 5-8 minutes per side. Remove and allow them to cool slightly before serving.