Servings : Serves 4-5
This fiery recipe works well with wings but can also be used on any other cut of chicken. An intensely flavourful dish that works well as a starter or as the main course if served with fries and /or a salad. Dragon wings are supposed to be hot/spicy, however you could always cut down on the chillies for a milder flavour.
- 1 kg wings (or any other chicken cuts)
- 1 red bell pepper/capsicum
- 3 tbsp. chopped coriander
- 2 spring onions
- 2 tsp. vinegar
- 1/4 cup oil
- juice of 2 limes
- 1 tsp. red chilli powder
- 1 tsp. coriander powder
- 2 tsp. ginger paste
- 3 garlic cloves
- 2 tsp. salt
- 4-6 red chillies
- 1 tsp. paprika powder
- 1 tsp. tomato paste/puree
- 1/4 tsp. red food colouring
Clean and dry the wings, set them aside.
Put all the other ingredients in a blender jug and blend until smooth. Taste the marinade and adjust seasoning if need be. Pour this marinade over the wings, cover and refrigerate for a few hours or up to overnight.
When ready to cook, remove the wings from the fridge at least half an hour before you cook them so they come to a room temperature. Preheat the oven at 180C. Place the wings on a tray and brush them with some of the marinade sauce. Bake for 20-25 minutes, then remove the tray and turn them over, brush them with some more marinade. Bake for another 20-25 minutes.
Alternatively you can cook then on a bbq grill, turning them over regularly until cooked through. Remember to brush them with the marinade midway through grilling.
For the remainder of the marinade/sauce, just pour it into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken.
Serve the hot wings with fries, a dipping sauce, salad and cold drink.