CURRIED WINGS
Nothing beats a good chicken wing. Crispy exterior, tender meat and sticky sauce. In my version, the wings are cooked in curry powder, then glazed in a mango chutney and hot sauce combo for that sweet spice we all love. Plus there’s a raita for dipping, and bombay mix for added crunch, because why not?
SERVES 2-4 | PREP 15 MINS | COOK 45 MINS | EASY
1kg chicken wings (get the best quality you can afford – it will make all the difference to the flavour)
2 tbsp curry powder (mild, medium or hot – it’s up to you)
1 tbsp baking powder
3 tbsp mango chutney
3 tbsp sriracha
2 large handfuls of bombay mix
RAITA
¼ cucumber
thumb-sized piece of ginger
1 small garlic clove (optional)
handful of mint or coriander
150g natural yogurt
1 Heat the oven to 200C/180C fan/gas 6. Cut the wings in half at the joint, then pat dry with kitchen paper. Put them into a large bowl and season well with salt and pepper, then spoon in the curry powder and baking powder. Toss well so that each wing gets evenly coated.
2 Put two wire racks across two baking trays. Lay the wings across the racks – this cooking technique, plus the baking powder, are the secrets to getting the crispiest wings without frying them. If you don’t have wire racks, you could use a grill rack instead.
3 Roast the wings for 40-45 mins, turning halfway, until tender, golden and crisp.
Meanwhile, make the raita. Finely chop the cucumber and put it in a bowl.
