Vindaloo Chicken Wings

Ingredients

Method

1. Wash and pat dry the chicken wings.
2. If marinating, toss the wings in a large bowl with the Roasted Chili Garlic Marinade, ensuring they are evenly coated. ⁠Cover and refrigerate for at least 2 hours.
3. ⁠In a mixing bowl, combine the plain flour, cornflour, baking powder and salt.
4. Dredge each wing in the flour mixture, ensuring an even coating. Shake off any excess.
5. Heat oil in a deep fryer or heavy-bottomed pan to 175°C.
6. Fry the wings for 6-8 minutes, or until golden brown and cooked through.
7. Remove and drain on a wire rack or paper towel.
8. Increase the oil temperature to 190°C and fry the wings again for 2-3 minutes for extra crispiness.
9. In a small saucepan, heat the Vindaloo Sauce and butter over medium heat, stirring until smooth and glossy.
10. Once the wings are double-fried and hot, toss them in the Vindaloo glaze until fully coated.
11. Heap the glazed wings onto a large serving platter.
12. Garnish generously with fresh coriander and sliced spring onions.