Ingredients:
1 lb chicken wings (to serve 2-4 -people) 2 c vegetable oil for frying
1 c cider vinegar
1 1/2 c jaggery *
2 tb chili powder
2 tb garlic; chopped
2 tb gingerroot; minced
5 cardamom seeds
5 whole cloves
1 one-inch piece cinnamon stick
2 ts salt
Method:
Heat the vegetable oil in a skillet. Clean the wings
(disjointing if you prefer smaller pieces--I do) and fry until golden brown. Set aside and keep warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low heat. Cook until it is a thick syrup, then add the chili powder, garlic, ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder to make it more firey to taste. Continue cooking over low heat. Add salt and stir continually so that mixture doesn't stick to pan. Cook slowly over low heat for 20 minutes. Blend the sauce with the wings, coating them thoroughly, and serve hot. The cinnamon and cloves are *not* removed before serving.
1 lb chicken wings (to serve 2-4 -people) 2 c vegetable oil for frying
1 c cider vinegar
1 1/2 c jaggery *
2 tb chili powder
2 tb garlic; chopped
2 tb gingerroot; minced
5 cardamom seeds
5 whole cloves
1 one-inch piece cinnamon stick
2 ts salt
Method:
Heat the vegetable oil in a skillet. Clean the wings
(disjointing if you prefer smaller pieces--I do) and fry until golden brown. Set aside and keep warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low heat. Cook until it is a thick syrup, then add the chili powder, garlic, ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder to make it more firey to taste. Continue cooking over low heat. Add salt and stir continually so that mixture doesn't stick to pan. Cook slowly over low heat for 20 minutes. Blend the sauce with the wings, coating them thoroughly, and serve hot. The cinnamon and cloves are *not* removed before serving.
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