Rudy's Wings (No.1)

The first time I met Rudy, he came over to my house, and cooked about 2 dozen wings on the BBQ. They were scrumptious and we became firm foodie friends. He is also responsible for the ceviche recipe on this site. These wings are great for a party or an entree . They store well, becoming even more delicious after some time in the freezer.

12 chicken wings

2 tbs of cumin seeds

1 tbs of mustard seeds

4 tbs of garam masala

2 cloves garlic

2 tbs of fresh ginger

1 tbs oil

1 tsp of chilli flakes

Method:

Preheat the oven to 250 degrees (hot). Discard the smallest end of the chicken wing and cut the remainder into two to that you have 24 pieces of chicken. Coat lightly with the oil (or water if you prefer). Add all the remaining ingredients and mix thoroughly. until all the spices stick to the chicken. Place the wings in a single layer on a baking tray and cook for atleats 30mins. Rudy assures me youcan't over cook them. Wait until they are crunchy looking. Serve with lime wedges and raita (homemade w/ yoghurt, cucumber, carrot, cumin, mint).

Serves: 4

Source: Rudesh Prasad