- 3 lb of chicken wings
- 6 teaspoons of curry powder
- 2 garlic cloves, crushed
- 1 tablespoon of olive oil
- 2 tablespoons of lemon juice
- 1/2 teaspoon of white pepper
- 1/4 cup of water
- 1 tablespoon of chicken stock powder
Remove the tips from the chicken wings, rinse and pat dry with paper towels. Score through skin and flesh with a sharp knife.
Combine the curry powder, garlic, lemon juice, pepper, chicken stock powder and water, mixing all the ingredients thoroughly together.
Pour the marinade over the chicken wings. Mix coat well and refrigerate for 2 hours to really develop the flavors of the chicken.
Grill over lightly oiled, preheated BBQ pate or grill over a medium heat for 12 minutes. Turn the spicy chicken wings and continue cooking for a further 10 minutes, or until the meat is tender and golden brown.
If your taste buds don’t respond to really spicy food to favoribly, then you can use a more mild curry powder for this recipe instead, or opt for using 3 or 4 teaspoons of curry powder instead and see how it turns out. The stock and lemon juice should help balance out the flavors in the dish.