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| Vindaloo spiced chicken wings with naan bread |
This is a nice and easy recipe but no less delicious or enjoyable. The sauce used is supposed to be a stir frying or casserole sauce but it works perfectly well used in this way for roasting chicken wings in the oven. You can use sauce that comes in a glass jar like this one or in a foil pack.
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| Vindaloo stir fry sauce |
Ingredients (Serves Two)
12 chicken wings, tips removed and separated at remaining joint
3 tablespoons vindaloo stir fry sauce
Little bit of vegetable oil for greasing roasting tray
2 mini garlic and coriander (cilantro) naan breads
3 or 4 large mint leaves, rolled and thinly sliced, to garnish
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| Vindaloo sauce ready to be used as marinade |
Directions
Start by getting your oven on to preheat to 210C/425F/Gas Mark 7. Spoon the vindaloo sauce in to a large bowl, comfortably capable of containing all the chicken wings. Be sure to use a glass or stone bowl, as the sauce would permanently stain a plastic one.
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| Chicken wings are added to vindaloo marinade |
Add the chicken wings to the bowl and use your hands (it really is much easier) to stir them through the sauce and ensure even coating. Lightly oil a large roasting tray and lay the wings skin sides up on the tray in a single layer. If necessary, use two trays - don't have any of the wings overlapping.
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| Vindaloo sauce marinated chicken wings ready to be roasted |
Put the tray in to the oven for thirty minutes.
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| Vindaloo roasted chicken wings are left to rest |
When the wings come out of the oven, they should be left to rest for five minutes before they are plated. This will allow them to be enjoyed much more juicy and tender.
Divide the wings between two plates, heat the naan breads per the instructions on the pack, cut in half and serve alongside. Garnish with the shredded mint leaves.
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| Vindaloo chicken wings are plated for service |
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