HOT SMOKED GINGER CHILLI CHICKEN WINGS WITH MINTED YOGHURT DIP.
Recipe by Smokai
|
|
INGREDIENTS
Marinade
|
MINTED YOGHURT DIP
|
DIRECTIONS
Combine all the marinade ingredients into a bowl and mix thoroughly.
Place the chicken wings into a resalable bag and add the marinade making sure all the wings get a generous coating. Squeeze out ay surplus air and refrigerate overnight or at least eight hours.
Add all the dip ingredients into a mixing bowl, blend well to combine. Refrigerate until used.
Remove wings from bag and place separated on smoking racks; make sure that the wings are well coated with marinade.
COOK AS FOLLOWS- 110 Deg C Until an internal temperature of 75 Deg C is reached, usually one to two hours.
