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Crispy Cumin Chicken Wings

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Vicky Bhogal, Level 7
Vicky Bhogal
These absolutely delicious chicken wings are coated with a crunchy cumin coating, which makes them deliciously warming. The wings are part fried and part steamed, making them incredibly tender and juicy, and they are perfect when served with tamarind chutney. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favorite family recipes, to really get you cooking like Mummyji.

Cooking Recipe

Serves: 2–4

1 cup mild and light olive oil
3 tablespoons cumin seeds
2 tsp crushed garlic
2 tsp grated fresh ginger
450g (1 lb) skinned chicken wings
1 tsp salt
¼ tsp red chilli powder
2 tsp ground coriander
½ tsp dried red chilli flakes
2 tablespoons lemon juice

1. Heat the oil in a large pan with the cumin seeds. When they begin to sizzle, add the ginger and garlic. Turn the heat to low and keep stirring until golden.

2. Add the chicken and the remaining ingredients and stir fry until well coated.

3. Cover and cook on a very low heat for 30 minutes, stirring gently; turn the chicken over halfway through the cooking time.

4. Drain almost all of the oil away (tip the pan to pour it out) and then stir fry on a high heat for 1 minute and serve.


Crispy Cumin Chicken Wings


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