Before we jump into this succulent recipe, I want to share a bit of history. You'll see the ingredient list below boasts a wide of array of whole spices. That's because this is a traditional Odiya dish with great significance. You see, in the years of yester, cooking chicken wings was a way for a woman to pick her groom. She would be presented with 3 suitors. The gentleman's ability to quickly grind the whole spices with his thumb demonstrated his strength, virility, and patience. He who was fastest was that much closer to winning the maiden's hand in marriage. The other component was that the man with the most tender chicken wings was said to have the utmost tender heart, thus making him an even more so worthy candidate. You may be wondering what happened if a man's spices were quickly ground but his chicken wasn't the most tender? Then who would the maiden marry? Well...
If you actually believed for a second that this story was historically based, then get off my blog right now, and go read some books. Hell, read a library! Go "Wiki" some things. The give-away should have been that I had Indian men cooking for women in my tale!
Oh, I jest. OK, not really, but I don't want to be bombarded with emails by menists (would that be the male equivalent of feminists?).
This recipe isn't Odiya nor is it traditional (though make it correctly, and you may just land yourself a Boo!). What its lacks in historical significance it more than makes up in taste with all the flavorful masalas. This will surely be a hit at your Super Bowl party!
Many of you will see the ingredient list and may feel overwhelmed. It looks like a lot, I know! But I assure you the hardest thing about this recipe will be rummaging through your spice rack. The actual process of making the merrynade and cooking the chicken is easy.
I cannot stress enough how much freshly ground spices make a difference in this recipe and in general. When you freshly grind spices, all their oils and aromatic compounds are released (which degrade overtime and more so if they're not stored properly) lending to an overall fresh taste to any dish that just can't be beat.
Also, don't fret that these wings will be TOO spicy. They have a kick. The spices bring a nuanced heat to the wings but not to the point where you're panting for water. The acid from the sour cream and lemon, the sprightliness of the fresh mint, and the sweetness of the brown sugar really round out the flavor. It really IS sugar and spice and everything nice!
The tangy dip further balances the heat of the wings. You can serve it after blending and it will have a buttermilk or raitha consistency. If you refrigerate it for an hour, a more dip-like consistency forms. OR you need not blend it at all. If so, then simply replace your whole coriander seeds with 1/2 teaspoon ground coriander (found in all grocery stores and good to have on hand!) and place with all othe ther ingredients in a bowl and simply mix with a spoon to combine. Your choice according to preference!
I want you to note that I have baked and broiled the wings. You could just broil them from beginning to end for 25 minutes if you want more dryer (not to be confused with dried-out!) wings. It will still taste delicious! However, I like my wings a bit more on the moister side. When you bake and broil, the chicken is tender, and the broiling gives your wings that charred coating. Again, your choice!
I hope each of you enjoy your Super Bowl Sunday. Eat, drink, and be merry!
DAMN!-THAT-TASTE-SO-FRESH DIP
- 2 cups sour cream
- 2 tablespoons fresh mint, leaves only, torn
- 1 small lemon, zest and juice
- 1 teaspoon kosher salt
- 1/4 teaspoon coriander seeds, crushed
- Place all ingredients in blender. Do not over-liquefy. You want to blend just enough to mix.
- Transfer to bowl and immediately refrigerate until ready to serve.
I did not refrigerate my dip so you'll notice it has an almost buttermilk consistency. It still tastes great though and your wings will latch on to it!
SUPA FLY WINGS
serves 4 to 6 depending on how much your friends eat
Ingredients
Chicken Wings Merrynade
- 1 1/2 cup sour cream
- 2 large lemons
- 2 tablespoons fresh mint, leaves only
- 1 tablespoon ginger, peeled and roughly chopped
- 4 large dry red chilis
- 4 garlic cloves, peeled
- 1 large cinnamon stick
- 1 green chili
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1/2 teaspoon whole fennel seeds
- 1/2 teaspoon whole black peppercorn
- 8 cloves
- 2 black cardamom, pods and seeds
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon worcestershire sauce
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon ground garam masala
- 1/2 teaspoon ground turmeric
- 5 pounds chicken wings
- 1 medium onion, sliced thin
- fresh mint, leaves only, torn
- 4 lemons, quartered
HOW TO THROW DOWN
Ready very carefully; all ingredients will not be blended at once! Also note, the mint and lemon for the merrynade is separate than amount needed for garniture.
- Place 1/2 cup sour cream in blender.
- Take 1 lemon and grate its zest directly into blender. Cut lemon in half and squeeze juice into blender along with as much of the lemon's flesh that you are able to scoop (you want to use the entire lemon, minus the seeds and inner membranes).
- Add mint leaves, ginger, dry red chilies, garlic cloves, cinnamon stick, green chili, cumin seeds, coriander seeds, and fennel seeds, black peppercorn, cloves, and cardamoms to blender.
- Blend-grind making sure not to over-mix and liquefy. Blend just until whole spices are ground.
- Transfer blended mixture to a large mixing bowl.
- Add remaining 1 cup sour cream, zest and juice of the other lemon, brown sugar, salt, worcestershire sauce, paprika, cayenne, garam masala, and turmeric to bowl. Using a spoon, mix to combine.
- Add chicken wings to bowl and coat evenly. Merrynate for 2 hours minimum.
This is NOT cooked. This chicken is merrynating. Is spelling it like that getting old?
HOW TO THROW DOWN, PART 2 (almost there...)
- Preheat oven to 350 F.
- Transfer chicken wings to parchment paper-lined sheet pan, shaking off any excess merrynade. Discard excess (Don't dare use this for something as you've had raw chicken in it for hours!). Do not overlap or overcrowd chicken.
- Place onion slices over chicken
- Bake chicken wings for 35 minutes, flipping wings at the half-way mark.
- After 35 minutes, change oven setting to broil.
- Broil for 20 more minutes.
- Remove from oven. Check seasoning. If you require more salt, put on immediately as the wings will absorb it quicker when hot.
- Transfer to serving tray. Garnish with mint leaves and lemon wedges.
- Serve with damn!-that-taste-so-fresh dip.
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