Chicken Wings - Goan Chicken Cafreal Inspired


Goan Chicken Cafreal

Chicken wings and beer are probably one of the most popular snack combos in most Sports bars in North America. In a similar vein, Chicken Cafreal is perhaps one of the most sought after dishes in Goa. Here is a fusion recipe where I've brought the two together. Chicken wings marinated in a spicy and tangy sauce, then baked to perfection and tossed in a cilantro/lime sauce. I have also presented a dipping sauce version for those that do not like their wings sauced and tossed. I served these wings with baked potato wedges and chilled beers. Truly delicious!

Ingredients:
1 kilogram chicken wings (split at joints and tips removed)
2 teaspoon salt
3 potatoes (cut in 1/2 lengthwise, and then cut into 3 wedges per half)


Masala:
2 tablespoon ginger/garlic paste
6 - 8 green chilies
3 tablespoon lime juice
1 - 2 teaspoon garam masala
1/2 teaspoon pepper


Sauce:
1 cup fresh cilantro (coriander)
1 - 2 green chilies
1 tablespoon lime juice
2 cloves garlic
salt to taste
1/2 cup sour cream (for the dipping sauce)


Directions:
1. Prep your ingredients before you begin to save time while cooking.



2. Thoroughly wash and dry the chicken wings. Apply salt and keep aside.


3. Grind the masala ingredients to a paste.


4. Apply the ground paste to the chicken wings. Mix well.


5. Place in a non corrosive container, preferably glass, and leave to marinate overnight (4 - 6 hours at the very least).


6. Prep the ingredients for the sauces. Grind the cilantro, garlic and chilies along with a tablespoon of lime juice. Taste and add salt as required.


7. If making a dipping sauce, add about a third of the ground sauce to 1/2 cup sour cream, and mix well.


8. Wash and dry the potato wedges. Place the wedges in a bowl, and mix them with 1/2 teaspoon salt, couple teaspoons olive oil, and some chili flakes (optional).


9. Arrange them in a baking tray, and bake them in a 400F (200C) oven for 20 minutes.


10. Remove the wedges from the oven, flip them over and place them back in the oven for a further 10 - 15 minutes.


11. Remove them to a bowl when done, and sprinkle with dried parsley flakes (optional).


12. Place the marinated chicken on an elevated rack sitting in a baking tray. Place the baking tray in the oven at 400F (200C) for 20 minutes.


13. Remove the wings from the oven, flip them over and place them back in the oven for a further 15 minutes, or until well cooked.


14. Remove from the oven once the wings are fully cooked. If you would like the wings to be even crispier, you can set the oven on Broil, and further crisp up the wings for 5 minutes.


15. Toss 1/2 the wings with the ground sauce. Serve the other half plain with the dipping sauce.


4. Serve with a couple wedges of lemon or lime, chilled beer and potato wedges.


Note: You can also follow the same recipe with whole Chicken cut up, or boneless thighs. Here's an example of when I used Chicken thighs for this recipe.


Enjoy!

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