1 small fresh red chilli, seeded and finely
chopped
50g dark brown sugar
½ cup soy sauce (Kikkoman)
1tbsp paprika
Salt freshly ground black pepper
Corn flour
Vegetable oil for frying
For the spicy yoghurt dip
1 cup plain natural yoghurt
1 tsp green chilli paste
3 cloves garlic, finely chopped
1 tsp finely chopped chives
Squeeze of lemon juice
1 tsp Worcestershire sauce
Salt and ground black pepper
SERVES 4 PERSONS
Cut between the bones o both ends of chicken winglets
and take out thin bone. Hold one side of bone and push
the meat down, then pull out until other end is inside
out (skin side is now inside). Salt and pepper to season.
In a mixing bowl, combine wine, garlic, ginger, chilli,
sugar, paprika and soy sauce and blend well. Pour the
marinade over the chicken wings in another bowl and
marinate for 2-3 hours. Pre heat the oil in a hot wok.
Take out chicken wings from the marinade and dry on
kitchen paper. Toss with corn flour and deep fry for
about 2 minutes or o, until golden brown. Transfer onto
the kitchen paper to drain any oil from frying.
To make the sauce:
Mix all the ingredients together and blend well.
To finish:
Present the chicken wins with small dish of yoghurt
dip, accompanied by mixed green salad.
Note: You can use the left
over marinade again and also can use whole wings or
even drum sticks.
