In the part of the Philippines where I grew up, for New Year’s Eve we would gather all the “round” fruits we could get our hands on, such as grapes, orange, apples and watermelon for good luck. We also made sure our rice storage bin was full,and the house sparkling clean. Then at the stroke of midnight we would have the midnight feast to welcome the New Year. In our family it would include Chicken Wings, so that good luck would come flying our way. I now suspect it was just a way of using up the wings as the good parts of the chicken has already been cooked for Christmas. Anyway, I still carry on this tradition regardless, as the chicken wings are delicious in their own right.
These Baked Nepalese Curry Wings is courtesy of my Nepalese friend Sandeep and has the flavours of a traditional Nepalese Curry. It is marinated with yoghurt resulting in succulent lightly spiced Chicken Wings. And if you want to amp up the heat, you just add chilli powder to the marinade and sprinkle some sliced chilli before serving. By the way it is also so very easy and takes no time to make.
What you need to make Nepalese Curry Chicken Wings
- Trimmed Chicken Wings
- Pantry Items – Lemon,Ginger,Onion,Garlic,Coriander(leaves,stems and roots included),Turmeric Powder,Cumin,Nutmeg,Chicken Stock Powder,Salt and Pepper
- From the Fridge- Yoghurt,Chilli optional and Coriander for garnish
Easy does it…
- Nothing could be easier. Just mix all the marinade ingredients together, add the chicken wings and marinate for an hour, preferably overnight.
- Place in a baking tray in a single layer. Bake for about 15 minutes, flip to the other side and bake for another 10 minutes until the chicken is cooked trough.
- Transfer to a serving plate, and pour the baking juices over the chicken. Garnish with finely chopped coriander and chilli flakes if you want it spicy
Baked Nepalese Curry Chicken Wings
6
servings15
minutes25
minutesSucculent Baked Chicken Wings Nepalese Style
Ingredients
1 kilo Chicken Wings
- Marinade
Juice of 2 Lemons
Thumb sized ginger,grated
1 Onion, peeled and chopped finely
6 cloves Garlic,minced
A few sprigs Coriander(roots and stem included),finely chopped
2 tablespoons Turmeric Powder
1/4 teaspoon Nutmeg
1 teaspoon Chilli Powder,optional
1 Chicken Stock Cube,crumbled or 1 teaspoon Vegeta
4 Tablespoons Yoghurt
1/2 teaspoon Cumin
Dash of Pepper
Coriander, finely chopped for garnish
Chilli, sliced for garnish,optional
Directions
- In a bowl, or a plastic bag large enough to hold the chicken wings, combine all the ingredients together. Add the chicken pieces and mix together to coat. Set aside in the fridge for one hour to marinate, preferably overnight.
- When ready to cook, preheat oven to 180°C. Place the wings in a baking sheet in a single layer. Bake for 15 minutes, then turn the chicken pieces over to the other side and bake again for another 10 minutes or until the chicken is cooked.
- Place the wings in a serving platter and pour the baking juices over the wings.
- Garnish with chopped coriander leaves and sliced chilli if desired.
Notes
- Marinate the Chicken Wings for at least an hour preferably overnight.
