2 1/4 lb (1 Kg) Chicken Wings and Drummets
1/2 tsp Salt
1/2 tsp Black Pepper
3/4 tsp Garam Masala
1 tbsp Oil
1/4 cup All-Purposer Flour (Maida)
Spray Cooking Oil
For the Sauce:
1 tbsp Oil
1/4 tsp Fennel Seeds, powdered
1 tbsp Ginger, minced
1 tbsp (approx 5 large cloves) Garlic, minced
Green Chilies – to taste, minced
1/4 cup (less if using dark concentrated tamarind) or to taste Tamarind Paste
1 cup Water
Salt – to taste (use sparingly as sauce will reduce in volume)
Red Chili Powder – to taste
1 tsp Kashmiri Mirch (or Paprika)
1 tsp Garam Masala
1 tbsp Jaggery (substitute sugar or brown sugar)
For the Dipping Sauce: (amounts can vary depending on how much sauce you need)
Sour Cream, smoothed
Salt, to taste
Cilantro, finely chopped
Mint Leaves, finely chopped
Mix all ingredients together.
1. Wash and pat dry Chicken Wings and Drummets with a paper towel. Add Salt, Black Pepper and Garam Masala to the wings/drummets and coat well. Using a ziploc bag works well or you can use a mixing bowl and use your hands.
2. Drizzle 1 Tbsp Oil over the wings and mix well. Cover and refrigerate the wings for at least 30 minutes to 1 hour. Preheat oven to 400°F (205°C). Sprinkle All-Purpose Flour over the wings and toss to coat well.
3. Line a baking sheet with parchment paper or foil and place the wings in a single layer on the baking sheet. If using foil, lightly coat it with oil. Spray wings lightly with Spray Cooking Oil. Bake the wings for 30 minutes, flip them to the other side, and bake for another 30 minutes. Depending on the size of the wings, baking time may vary.
4 While the wings are baking, prepare the sauce. Heat 1 Tbsp Oil in a saucepan. Add powdered Fennel Seeds, Ginger, Garlic and Green Chilies. Cook on low heat for 30 seconds. Add Tamarind Paste and cook on medium heat until it comes to a boil.
5. Add Water, cover and cook until it comes to a boil. Add Salt, Red Chili Powder, Kashmiri Mirch (or Paprika) and Garam Masala. Mix well and cook on medium until sauce is reduced to 1/2 the quantity. Add Jaggery and allow it to melt. Remove wings from the oven to a large mixing bowl. Pour sauce over the wings and toss to coat evenly. Serve immediately with dipping sauce