Today QUIZINE IN QUARANTINE brings you hot wings! See below for two insanely good flavours!
The story of how this worldwide favourite was conceived is the subject of much debate. However a leading theory, is the concept of deep frying unbreaded chicken wings and smothering in sauce, came from a woman called Teressa Bellissimo. She created the Buffalo wing at the Anchor Bar in Buffalo, New York in 1964. The story goes, a batch of chicken wings was once wrongly delivered to Bellissimo’s restaurant. In these days, wings were seen as the scrap, used at best to make soup.
In spite of the error, the innovative Bellissimo opted to find a solution. She deep fried her wings and dressed them up in butter, vinegar and some sauce. She served this up with celery sticks and blue-cheese sauce to diners and before she knew it, business was booming! Others say, the recipe was triggered by Bellissimo’ son paying an unannounced late night visit with some college friends, forcing her to craft something up with whatever she had in stock in the limited time. Whatever the story, wings served in this way is a worldwide hit.
Has the lockdown got you missing your trip to those amazing American diners? Yeah, me too. But don’t worry, we’re giving you a solution. Just wait till you try these bad boys! We’re showing you two different cooking methods today, one batch of the wings is grilled, the other fried. You can apply either sauce to each cooking style but we think this way is the best!
INGREDIENTS GREEN GRILLED
18-20 wings with skin
50g fresh coriander
½ lemon
25g plain flour
25g ginger paste
25g garlic paste
1 tsp salt
1 tsp cumin powder, coriander powder and garam masala powder
10 green chillies
INGREDIENTS RED FRIED
18-20 wings with skin
3 dried chillies
3 garlic cloves
½ red pepper
½ tomato
½ tsp black pepper
25g ginger paste
25g garlic paste
1 tsp cumin powder, coriander powder and garam masala powder
1 tsp sugar
100g flour for coating
Oil for frying
GREEN GRILLED
1. Begin by making the marinade for the wings. Throw green chillies, lemon zest, coriander leaves, lemon juice and salt into a food processor and blend!
2. Now add spices (cumin powder, coriander powder and garam masala) into the mix and continue to blend until you reach a saucy consistency. Try and avoid adding water where possible, as you don’t want the sauce getting too runny.
3. Grab your chicken wings and marinate them well. Leave the wings to absorb the sauce for a minimum of 30 mins. The longer you leave, the better.
4. After a while, lay your wings into a tray and spread some flour over them. This will add a nice thick and dense texture. Also add some oil.
5. Bung the wings into an oven. Cook for approx 45 minutes at 170°C
TIP: Cooking time often varies because of ovens and chicken wing size. So, occasionally check in on the wings, add water and oil if they start looking dry. Also for a browner, crunchier finish, change you oven to the grill setting for the last 5 mins of cooking.
6. Take out of the oven and there you have it! Your amazing green wings.
RED FRIED
1. Begin by adding seasoning to your chicken wings. Spread your salt, garlic and ginger paste, cumin, coriander and garam masala powders over the wings. Mix then cover and leave to one side.
2. Now it’s time to make your marinade. Throw red pepper, garlic cloves and fried chillies into food processor. Add a little splash of water and blitzing.
3. Pour the beautifully coloured sauce into a bowl and leave to one side.
4. It’s time to fry the wings! Coat each piece in flour and drop inside a hot pan full of oil. Fry for approx 12 minutes. Make sure you keep an eye and occasionally turn the wings so they all cook through perfectly.
5. Now grab your red sauce again, and pour it into a hot pan.
6. Add some BBQ sauce and ketchup, before adding 1tbs of sugar to pan. Reduce the sauce in pan at medium heat for approx 5 mins.
7. The sauce should now be bubbling and nice and sticky. Throw in your fried wings and mix till the sauce is everywhere.
8. Serve up and enjoy!
Watch us in action below: