Welcome to show with the curry dot com.

Armitage A and I'm Hippel.

And today we're making baked masala chicken wings.

So it's a very simple recipe.

Sounds really hard, and a lot of times all of us just go to the restaurant.

I need it, but he knows when you make it at home, you can you know what's going in and you continue.

Make it to your taste and it's baked.

That's the biggest turnoff for a lot of people if they don't want to eat fried chicken so little bit healthier too.

Right?

So here we have approximately two and 1/4 bones off rings.

The chicken has been washed and battered.

Try And if you notice, we have both the droplets and the wings over here and usually what happens is the wings.

They have a little tip over here.

Our butcher was nice enough to cut it for us, but it usually has, like a little triangle piece over here, which has been cut off.

And you need to do that because it's just a small part and this just in part when you're baking.

But that little portion will just dry up and you know, it wouldn't look good and burn a lot faster.

So this is what the end product looks like.

This is the actual ring, and like we mentioned, here's some drum.

It's so to just gonna add about 1/2 a teaspoon of salt, or to taste half a teaspoon of black pepper and about 3/4 teaspoon up gotta masala or to taste when it just makes it really well.

Oh, make sure the salt and the car masala and the pepper goo onto all the pieces.

No, when I would be doing it for ourselves at home, we just put it in a Ziploc bag and give it a toss so that maybe not dirtying an extra dish.

You know, it's just easy clean up, but this is for all you just for your benefit.

So now, since we're doing it in a bowl, it's the best wayto mix everything.

All the seasoning and masala is in is using your hands.

Now, whenever we do, we use Ziploc bags.

You just have to put some seasoning in the thing.

And you know, the bag is so easy to manure and you need so that the masala is just go all over the place and you can, you know, move things around.

It's just easier, but in a ball.

If you're using a bullet, use your hands that the best way to mix it.

And once all the spices air mixed in well on the chicken, we're gonna add one tablespoon of oil and just makes it through.

We have some plastic wrap.

We're gonna cover the whole tightly, and we're gonna marinate this in the refrigerator for at least 30 minutes, but up to an hour, if you have time.

So we pulled chicken out of the refrigerator.

It's been marinating for about an hour, and we have our oven already pre heating at 400 degrees Fahrenheit.

Now what we're gonna do is we have some all purpose flour here.

We're gonna take about 1/4 cup and just Sprinkle it over the top and basically tossed the chicken so that it coats completely with this flower.

If you're doing it in a ziplock, it's real easy.

You just put that flower in the Ziploc bag and distorts it.

The floor is what is gonna form according on the chicken.

So just make sure there's all the chicken is coated with the flower.

That looks good.

So now we're gonna take a regular baking sheet, and we're gonna line it with some parchment paper.

If you don't have parchment paper, that's okay.

You can use regular aluminum foil and the only extra step you're gonna have to spray the aluminum foil with some oil coated with oil so that the wings don't stick with parchment paper.

You don't have to worry about it's sticking.

So now what about taking into is we're gonna line the parchment paper with wings.

So we've put the chicken in a single layer and what you're gonna do is we're gonna take a can of spray, and we're just gonna lightly coated just very, very lightly.

You just don't want the man or the flower to burn, you know, in the heat.

And Robin is ready.

We're gonna put this in the oven and let it bake for 30 minutes, and then we're going to turn it and then little bacon that in 30 minutes one of the things you wanted to mention is, you know, our chicken rings are mice and healthy.

Yes, but a lot of theirs skin year and they're smaller.

So you just, you know, use a discretion and you can reduce the cooking time by what, About 15 minutes.

You can keep it at the same temperature and just take it down to do it for total cooking time for about 45 minutes and in between just flip them around.

So I think that would be fine.

So while the wings are baking, we're gonna start working on the sauce we have about.

Once it gets grounded, it's gonna be about a tablespoon of garlic, a tablespoon of ginger and green chilies to taste, depending on house.

Bye.

See you like this.

We have a little spice Scribner, and we're gonna grind it into a paste.

So we ground up the ginger and garlic and green chilies, and it's not a fine, fine paste, but it's It's pretty smooth.

So once that sun, we're gonna go ahead and go to our stove and work on the remainder of his us.

So over here on medium heat, we have a saucepan with one tablespoon of oil, and it's hot.

So what you've done is you've taken 1/4 teaspoon or fennel seeds, and we crushed them in a motor and vessel, and you're gonna add it to the oil.

And right after that, we're gonna add the freshly ground ginger, garlic and chilli paste.

The oil is on a low heat because you want control over the cooking thing.

For about 30 seconds into this, you're gonna add 1/4 cup of tamarind paste.

And if you're using the concentrated tamarin paste, which is the one which is really dark in color, then definitely use about half of this.

This kind of what it looks like.

You will have to adjust a little bit to your taste.

I will increase the heat to just a medium and just allow it to come to a boil.

Keep stirring constantly because in initial in the initial stages, it can burn really fast.

Hey, that looks ready.

And to this Now we're gonna add one cup of water, makes it true, and we're gonna cover it and allow it to come to a boil.

So the mixture has come to a boil and I'll be going added some spices.

We're gonna add a little bit of salt.

It is you to remember that the sauce is going to reduce so at just a little bit right now, you can always adjust it later if you need to.

You're going to use a little bit of red chili powder to taste and for the red color, what you're gonna do is we're gonna use balance off the Kashmiri Mitch, which is just for color.

So that way we get the color without the super spicy heat, one teaspoon of that and one teaspoon or got a masala and mix.

Look at the color.

It's become so nice you can put it on a little lower flame and just allow it to reduce.

Not gonna allow the sauce to reduce to about half the amount.

It's been 30 minutes.

The time has gone off.

Not gonna open up the oven and flip the chicken around.

It looks perfect, and also we don't need to spray anything any more oil on it.

There is already some oil on the ban on that will help it from prevented from drying up and back in for another 30 minutes.

The sauce is looking good sticking up and, you know, add some jaggery to this.

You can use sugar, or you can use brown sugar this about a tablespoon.

But it is really, honestly to taste that the jaggery melt.

Look at the sauce looks fantastic.

Their wings air out of the oven.

They bake for exactly one hour for us, and we're gonna transfer them to a nice big bowl that we can use to toss our sauce in.

My goodness, Deacon, I'm picking it up.

You can see the little crispiness of the wings Really nice.

So, really, your sauce should be ready before the rings come out so that as soon as they come out, you can toss them, and they're nice and hot in a lot of times when we don't have a lot of patients.

The other thing you can do is you can just add a little bit of cornstarch to your sauce and just to help picking up.

But, you know, as is looking good and you're okay with it.

But if you really want to do that, you know, like a pig a sauce, it's It's a very easy fix.

And here's your sauce.

We're gonna pour it over the top.

Who?

It's yummy, absolutely.

And all they're gonna do is this.

Toss it, step back, get in April on.

So just make sure all your chicken is coated in the sauce that looks so good and it is flash.

I could use a spoon, but just make sure the sauces on all the chicken things on DDE.

How fantastic does that look?

They still have the crispy coating on top of the yummy pudding of sauce as well.

So with buffalo wings, we always have a dipping sauce.

And since they are spicy, you want something to just cool it down and not be so intense.

The hell are we gonna do sour cream?

Just put a little bit of sour cream in a boat and I have some fresh cilantro leaves and a little bit of mint leaves.

Also that we just put from a plant Gonna finally chop these.

It smells fresh, just a little bit of salt.

Perfect dipping sauce.

Our wings are ready to serve.

Once again.

They taste best right of the oven.

Mixed answer and nobody to guess what.

The sauces have people guessing so and it's made it home.

Made it wonderful and a healthier version.

We can't stress that enough.

It's baked, it's not fried, so you feel good about serving it.

So enjoy these delicious oven baked masala wings and join us again for another episode of Show Me the curried at Home, Eddie have been to spice to your life.