Chicken wings. Now these I love. Deep fried, grilled or barbecued, I don’t really care. Love them just the same. If they’re not in the top 3 most loved finger food, I’ll be really shocked. When I was in primary school, almost everyday I would have chicken wings during recess. Back then they only cost 30 cents each. A big dollop of sambal and I’d be in heaven. Now they are precious like gold in my stocks. They are never amiss in our fridge. What else do I turn to for that quick fix meal but chicken wings and they never fail to please me.
I often use this dry rub for my chicken wings, a recipe originated from my Grandma which to me is not too overpowering for the chicken. I’m not into those sticky sweet marinades, I love my chicken wings to be crispy, light and the chicken flavour still comes through. If you have these spices lying around in your kitchen and you don’t have time for marinades, this dry rub will be perfect.
For the chicken dry rub:
6 chicken wings
2tbs ground coriander seeds
1tbs ground cumin
1tbs lemongrass paste
1tsp chilli powder
1/2 turmeric powder
Mix all the ingredients together and rub it well into the chicken. You can either grill, deep fry or bake the wings immediately.
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