Hamilton Beach 58770 Use and Care Manual - Page 46

SPICY CHICKEN WINGS GRILLED CHICKEN WINGS MARINATED IN A GROUND CUMIN, CORIANDER & FENNEL RUB Low speed grinding ensures retention of essential oils of the spices thereby giving maximum flavour to the dish SERVES PREP TIME COOKING TIME MARINATION TIME 2 10 MINS 20 MINS 30 MINA INGREDIENTS Chicken wings (skin on, large) 10 Coriander seeds 1/2 cup Cumin 1/4 cup Fennel seeds 2 tbsp Peppercorn 1 tbsp Dry red chilly 3 Cinnamon 1 small piece Garlic cloves 2 Salt To taste Lemon juice 3 tbsp Red pepper (roasted) 1 Olive oil 3 tbsp Hung curd 1/4 cup Mint sprigs For garnish Lemon wedge As accompaniment METHOD • In the dry grinding jar add coriander seeds, cumin, fennel seeds, peppercorn, dry red chilly and cinnamon. Now from the Preset choose Dry grinding and then choose Semi Fine and press start. Once the machine stops remove the lid and add garlic cloves, salt, lemon juice, roasted red pepper and oil. Put the lid back and using the Manual mode grind the marinade on medium speed till all the ingredients are blended into a fine marinade. • Remove into a bowl and mix in hung curd and keep aside. Lightly season the wings with salt and mix them. Add the marinade to the wings and mix them up. Leave aside for 30 minutes in a fridge. Now heat a grill pan and drizzle some oil. On a hot pan add the wings and cook them on both sides till the chicken is cooked. Remove to a plate and serve garnished with mint leaves along with lemon wedges. 46