Anoop's Chicken Wings
If I ever had a restaurant, it would be called "Anoop's Delightful Eats" and these wings would be its signature dish and the only dish to bear my name except for the Buccatini Amatraciana which will be Anoop's Buccatini Amatraciana.
Nothing super special here -- it just tastes damn good. Damn damn damn good! I used to make it all the time when I was in Japan, but now I've refined things a bit with a few extra steps, some of which may not really do anything but some of which definitely make it better than the thing I used to make in my lonely studio apt in Shibuya's love hotel district.
- Mix up the wings with salt and tumeric
- Fry up the wings a bit to get some crispness on the wings and fond on the pan
- Remove wings and super thinly sliced onions to the oil. Fry up a bit and then add ginger garlic and tomato paste and cook a bit
- Add some crushed tomatoes which should deglaze the pan
- Add lots of spices. I just throw stuff in here. Chili powder for sure, then something Indiany -- like curry powder or garam masala or some of my burnt masala spice mix (from Bon Apetit).
- Let the spices cook a bit then readd the wings and add a bit of water and bring to a simmer and cover with the heat low and cook for a loooooooong time -- I think I did 45 minutes this time
- Take off the cover and increase the heat and let the liquid evaporate as much as possible -- it should be super dry but still with some yummy curry gunk that can be mushed into your rice
Delight your friends with Anoop's Chicken Wings.
