vindaloo chicken wings
Buffalo wings go traveling to India and vindaloo chicken wings happen.
Prep Time15 minutes mins
Cook Time45 minutes mins
rest your wings15 minutes mins
Servings: 4
Calories: 440kcal
Author: romain | glebekitchen
buffalo vindaloo wing sauce
- 3 tsp kashmiri chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp kosher salt less if using regular table salt
- 1/4 tsp black pepper coarse grind
- 1/8 tsp granulated garlic powder
- 4 tbsp butter
- 3 tbsp white vinegar - yes, the nasty white stuff
- naga pickle to taste
dipping sauce
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp coriander chili chutney available at Indian grocers
- pinch black pepper
The wings
- 2 lbs split chicken wings tips discarded. About 20 wing segments
- oil to deep fry
- the vindaloo sauce
- the dipping sauce
- some celery stalks because that's how you eat buffalo wings
make the sauce
combine the Kashmiri chili powder, cumin, coriander, salt, pepper and granulated garlic in a small bowl.
Add the butter to a small (6 inch is good) saucepan or skillet and warm gently over lowish heat until the butter is fully melted.
Add your powdered spices. Cook gently for 3 minutes. You are cooking out your spices but butter is a delicate thing so you don't want to push it. Gentle. Taste after 3 minutes. Be careful though. It's hot butter. If the spices still have a raw taste keep going another minute or so.
Remove from heat. Let cool a bit.
Add the vinegar. Stir, over low heat, to combine. It won't emulsify perfectly but it will mostly come together.
At this point your sauce is pretty mild. Add a tiny amount of naga pickle. Taste. Add a bit more. Keep going until you get to the level of heat you like. 1/4 tsp would be a spicy medium. 1/2 tsp would be hot. More would be really hot. Really tasty. But really, really hot. Your call. You know what you like.
Cook the wings twice
This process really depends on your setup. My deep fryer isn't big. It holds 4 litres of oil and I find 10 wings at a time is about right. Any more and the temperature drops. And that is not what you want when deep frying..
Heat your oil to 350F. Assuming your wings are 10 to a pound the first fry should take about 10 minutes. You are cooking them until done. Done is around 175F internal temp.
Remove the first batch and set aside.
Cook the second batch. Repeat until all the wings are cooked.
Let the wings sit around 20 minutes. You can let them sit up to 3 hours in the fridge if you want. Just pull them out when it's time to serve.
The second fry is quick. It's to give the wings that extra crispy finish. They are already cooked so there's nothing to worry about there.
Again, you don't want to overload your deep fryer. Working in batches cook the wings for 3 minutes.
Remove, drain and toss with the vindaloo sauce. Serve the dipping sauce along side. Some celery stalks if you want to be really "authentic".
Serving: 4g | Calories: 440kcal | Carbohydrates: 1g | Protein: 23g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 542mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg