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.
Slams this looks delicious! I
Slams this looks delicious! I was wondering if I was to make this using 1.5lbs of chicken breast how much marinade would I require? Jzk
W/Salaam, since the recipe is
W/Salaam, since the recipe is for 1 kg, just convert the amount you have from pounds into kg and estimate how much to increase or decrease the marinade ingredients.
Hi dear ,how are you ?
Hi dear ,how are you ?
What if I don’t have red bell pepper
Is it ok with green
Hi, you can use green however
Hi, you can use green however the colour of the wings will not be as vivid red and the flavour of green is different from that of red. 🙂
salaams…thanks for the
salaams…thanks for the amazing recipe..i wanted to ask when u preheat the oven specifically for this dish should i put the down,up pr the entire oven heating mode on? and what can i use instead of the vinegar my husband doesn’t like the vinegar…thanks.. thanks ur help would be appreciated
W/Salaam, thanks. My oven
W/Salaam, thanks. My oven doesn’t have separate settings for top and bottom so am not sure how your oven works. Just to be on the safe side, turn both on to preheat. Vinegar is somewhat important in this recipe and you will not be able to taste it once the dish is made so I would recommend that you try it with the vinegar please.
Slms. Thank u so much for
Slms. Thank u so much for sharing these mouth watering recipes. I was looking for dragon wings recipe on my FKF App and could not find it. Please help me to locate the folder name. Thanks.
W/Salaam, in the chicken
W/Salaam, in the chicken folder.
Hello fuzia how r u i love ur
Hello fuzia how r u i love ur recepies ,,
Lovely recipe :). Just two questions:
1) If we use a mix of chicken thighs and legs then how long should the total baking time be?
2) Recipe is for use with chicken skin on or off?
Thanks a million!!
W/Salaam, thank you! It would
W/Salaam, thank you! It would take about 30-35 minutes per side or until cooked through. Normally with wings the skin should remain on. Otherwise for any other cuts it is really up to you, I prefer the skin off.
Salams, I have a frozen red
Salams, I have a frozen red bell pepper and frozen chopped green onions. Can I use these frozen items in the recipe, or will it change the flavor?
W/Salaam, yes you can use
W/Salaam, yes you can use frozen.