Think I Fancy Mowgli Inspired Sticky Wings - These crispy, sticky, delectable finger foods are one of my favourites and inspired by Nisha Katona from her Mowgli Street Food Cookbook.
RECIPE
Wings & Marinade:
1kg of Chicken Wings
4 x tbsps Date Syrup
2 x tbsps Black Molasses
1 x tsp Garam Masala
2 x tsp ground cumin
½ x tsp black mustard seeds
4 x tsp dark rum
2 x tbsp white wine vinegar
Juice from ½ a lemon squeezed
3 x cloves of garlic
1 x thumb-sized piece of ginger
1 x pinch of salt
Sauce Ingredient:
½ x tsp of black mustard seeds and
1 x tsp of cumin seeds to
2 x tbsp of oil
135g of date syrup
50g of ketchup
1 x tsp of black molasses
3 x cloves of garlic
1 x thumb-sized piece of ginger
1 x tsp Garam Masala
½ tsp of ground cumin
4 x tbsp dark rum
Juice from ½ a lemon squeezed
2 x tbsp white wine vinegar
1 x chopped red chilli
1 x pinch of salt
Method:
Start off by cutting the skin connecting the two sections of the wing and cracking the joints. This will make them easier to handle and eat once cooked and covered in sticky sauce. Once the wings are prepared set aside and prepare the marinade.
In a large mixing bowl add all the marinade ingredient and mix well until combined. Add the wings to the marinade and ensure they are well covered. Place the bowl in the refrigerator for at least 3 hours or preferably overnight.
Once the wings have had time to absorb the flavours from the marinade spread them on a roasting tray and roast for 40 minutes at 200°c turning throughout to make sure they cook evenly.
While these cook heat the oil in a saucepan over a medium heat and add the cumin seeds and black mustard seeds and cook through for around 30 seconds. Once the mustard seeds turn grey and start to pop add the remainder of the sauce ingredient and cook for 10-15 minutes or until thickened to desired consistency.
Once the wings have finished cooking remove from the oven and apply the sauce. I place the wings in a food safe container along with the sauce and shake to combine. Place back onto a roasting tray and cook for a further 10 minutes.
Remove from the oven and optionally garnish with sesame seeds, fresh chopped red chilli and coriander leaves. For best results eat with fingers making sure to get covered in the sticky sauce! If you make it out clean, you've eaten then wrong!
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Mowgli Street Food Cookbook: www.amazon.co.uk/Mowgli-Street-Food-Stories-restaurants/dp/1848993269