Tarts, Pancakes and Wings!

It wasn’t a usual Friday night but it sure was the usual Saturday dinner in our house. I was working late this Friday. No seriously I was working late. Like 10:00 p.m. finish kind of work! So the first things I did was to head down to the late night grocery store and pick a tart for the wife and kids to make up for missing what was supposed to be the night we were planning to have an Avengers movie night. Sitting late at work I could literally imagine Reshma choke slamming me like Black Widow and Zayn simply going all HULK SMAAAAASH on me! Either ways the wife was sweet enough to understand and even make ‘Ras chawal’ for me. In case you missed it, here’s the recipe for this beauty https://goo.gl/eNYkwU

Friday night pretty much ended up with me “accidentally” sleeping on the couch and getting woken up at 5:30 to get into a proper bed after Black Widow realised IronMan was missing in action. Saturday morning started with fluffy American style pancakes using Jamie’s recipe! You got to try this one, it’s amazing and you’ll end up with really fluffy soft pancakes!

Time for lunch and we were going to have the left over rus chawal. Usually we never have left over rus chawal. After the lunch we tucked in for a ‘baporyu’ (siesta or afternoon nap). Had some choi (tea) and we started planning for dinner. We had the last pack of chicken wings in the fridge, so I thought might as well empty out the meat section before the big weekend shop. So, Chicken Wings it was. As I started prepping the marinade, Reshma pointed out that we still had rus chawal left and Zayn wanted more of mumma’s rice and chicken, so he would have that with some rice and wings. Then she also randomly told me to brine the chicken wings before the marinade.

LIGHT BULB moment. I decided to just use the rus as the ‘brine’ for the wings.

So here goes. You’ll need:

‘Rus’ https://goo.gl/eNYkwU as the brine for your chicken wings. Jut strain it with a sieve to get any chunky bits out.

8-10 chicken wings

2 tbsp mustard (English, Dijon or grainy will do)

2 tbsp honey

1 tbsp brown sugar

1 tsp chilli powder (if the rus isn’t used I’d go with 2 tsp)

1 ½ tsp Worcestershire sauce

½ tsp pepper

½ tsp garlic powder

½ ginger powder

Let this marinade or brine get soaked by the meat for about 2 hours. Once it has had enough rest time, pre-heat your oven on full whack. Set the temperature to fan assisted 220 C. Place the chicken wings in a baking tray lined with butter paper or foil. I find foil always helps get a bit of caramelisation and char at the bottom part of the meat too. Drizzle some of the marinade/brine over the wings and place it in the over. 220 C fan assisted for about 40 mins will do the trick. Start the grill at full whack 10 minutes before the 40 mins gets done.

As soon as the 40 min timer goes off. Use a brush and coat the chicken wings with all the juices that have dripped. Add some of the marinade if need be and place this under the grill for about 20 mins at 200 C. 10 minutes into the process, sprinkle some parmesan or any hard Italian cheese on top of the wings. You’ll need to watch this process as you don’t want it to be burnt, just a nice crispy top!

Go on get your hands dirty and try this!