- 12 whole chicken wings / 24 pre-cut wings/drummettes
For the Marinade
- 1/3 cup thinly sliced ginger pieces
- 6 Thai green chilies (or any variety of spicy green chilies to taste)
- 1/4 cup thinly sliced shallot pieces
- 1/2 cup cilantro leaves
- 2-3 tbsp plain yogurt
- Salt to taste
- 2 tbsp lemon juice.
- 1 tbsp oil
If using whole chicken wings , cut and discard the tips and cut across the joint to separate the wings and drummettes. Refer to this pictorial to see how to prepare the wings.
Place the ingredients for the marinade in a food processor or blender and process till smooth to make a thick marinade. Place the wings in a baking dish and pour the marinade over. Marinate for at least an hour, preferably overnight. Pre-heat the oven to 375 F. Bake the wings for about 35 minutes.
Remove from the oven, there will be a lot of liquid in the baking dish.
Heat a grill pan, and spray a little oil. Remove the wings from the liquid and cook for about 2 minutes on high heat on each side.
Pour the rest of the gravy into a microwave safe bowl and heat in the microwave for a minute or so to thicken it a little.
Add 2 tbsp lemon juice to this gravy to make a dipping sauce. The sauce has a nice strong ginger flavor, and makes an amazing dipping sauce.
Serve the wings hot, with the sauce on the side, and definitely with cold drink.