|1 Pkg||(16 pieces) Maple Leaf Prime Naturally® Chicken Wings|
|3 tbsp||(45 mL) Tandoori paste|
|1/2 cup||(125 mL) Flour|
|2 tsp||(10 mL) Garam masala|
|1/4 tsp||(1 mL) Salt|
|1/3 cup||(80 mL) Mango chutney|
|3 tbsp||(45 mL) Melted butter|
|1||Green onion, thinly sliced|
PLACE the chicken wings in a large re-sealable plastic bag. Add tandoori paste, and massage to coat the wings. Refrigerate at least 30 minutes or up to overnight.
PREHEAT a deep fryer to 350°F (180°C).
WHISK together, flour, garam masala and salt in a large bowl. Whisk together chutney and butter in a separate bowl and set aside. Toss wings in the flour mixture. Working in batches, fry the wings for 8-10 minutes or until dark brown in colour and the internal temperature has reached 185°F (85°C). Toss the wings in the chutney mixture. Serve garnished with green onion.
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