Vindaloo Chicken Wings

Ingredients

  • 2.5lb-1kg chicken wings (already cut)
  • 1 teaspoon ground black pepper
  • ½ tablespoon salt
  • 1 dry crumbling chicken stock
  • 1 ½ tablespoons garlic granules
  • 5 Birdseye chillies (blitzed into a paste)
  • 0.3oz-10g fresh ginger (peeled and blitzed into a paste)
  • ½ tablespoon English mustard
  • 1 tablespoon ground cumin
  • 4 tablespoons tomato puree
  • 2 tablespoons sunflower oil
  • 2 tablespoons sriracha hot sauce
  • 1 teaspoon turmeric
  • 3 bay leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground coriander
  • 2 tablespoons white wine vinegar
  • 1 teaspoon brown sugar
  • 3 tablespoons cold water
  • 1 tablespoon lemon juice
  • 1 teaspoon all spice
  • 1 tablespoon onion granules

Method

  1. In a large mixing bowl, add all of the marinade ingredients (apart from the chicken). Give everything a good mix. Add the chicken wings and ensure they are all fully coated. Cover with cling-film and pop into the fridge for 24 hours
  2. When ready to continue, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven.
  3. Remove the marinated wings from the fridge and place onto the roasting rack/pan (make sure to discard of the bay leaves). Pop into the oven for 45 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster.
  4. Ensure the meat is thoroughly cooked and not pink- serve once cooked through

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