On our way back from playing the role of Santa, the weather was cold,  did not really feel like driving 20 miles to our local fav wings place (wingstop) while still wanting some.

Feeling adventurous, stopped got some frozen wings  and headed straight home. Shankari had already googled some wings recipes as I was driving home and armed with the various instructions, I came up with my own set.

Ingredients

Chicken wings 1 doz

Cayenne – 2 T

Garam masala – 1 T

Oil -  -3 T

Tapatio hot sauce – optional

Onion – 1, thinly sliced- optional

Steps :

1. Boil the wings in an heavy pan which has a good lid ( I used Shankari’ s le Cruset pan the first time, and our good ole pressure cooker the second) Let it cook for 7 – 10 minutes. It should not over cook to the point where meat falls off.  I add a tsp of turmeric and salt to the water

2. Drain the water from the pan and let the floating fat wash off, I rinse the chicken as well to clean out any of the fat that might be sticking if needed. Put the wings on a paper towel and pat to remove as much water as easily possible.

3. Rinse off pan and put it back on the stove at medium heat. Add 2-3 TBSP oil, salt, chilli power, garam masala and turmeric power. Mix in the hot oil and add the wings and stir to coat the wings. Stir fry for 2 – 3 minutes. Add sliced onions and stir.

4. Set the oven to broil, and add the wings  and onions in a pan. Broil for 3 – 4 minutes and turn the pieces to brown the other side. I leave the onions in the oven a little longer than the wings, as I like the onions crispy.

5. Add tapito sauce in a small bowl and coat the wings evenly.  You can skip this step if you want the wings less spicy

While I did not use the onions in my final plating, I like the flavor the onion imparts to the wings, and also the crispy onion tastes awesome by itself.

The first time I had this kind of a salad was when my friend, Cyndi made this for July 4th block party. R & I both loved it and as always, I asked for her the recipe. She gave it to me, I made it a couple of times and then lost the recipe. This is what I came up with . And yes, I know this recipe calls for curry powder, but who claimed this recipe was Indian??:) wink wink

Curried Chicken Salad

Oil – 1 T

Onion – 1 cup, Sliced

1 rotisserie chicken, skin removed and meat chopped or shredded & chilled

Celery- 1 cup, chopped

Grapes – 1 cup (mix green and purple)

Mango- 1 cut in small cubes

Ginger- 1 tsp, grated

Dressing

1 1/2 cups plain Greek Yogurt

Mango Chutney- 1 tsp

Curry paste/powder- 2 tsp (add more or less per your taste)

Salt & pepper – to taste

Garnish

Slivered Almonds- ½ cup

Roasted Sunflower seeds- ¼ cup

• Heat a sauté pan with oil and cook the onions until they turn golden brown.
• Set it aside in a bowl and let it cool.
• In a bowl, mix all the ingredients for the dressing and whisk well.
• Add the onions and the rest of the ingredients and stir gently.
• Garnish with almonds and sunflower seeds and serve chilled or at room temperature.