Mint and Meyer Lemon Chicken Wings, Old Delhi and Musings
Today’s recipe and the post may or may not be linked. Linking things rest in the person’s mind. Well, the dish on hand is really about clean and fresh flavors. A Mint and Meyer Lemon Chicken Wings.
it is cooking wings much like a grilled Indian kebab. I personally am very fond of chicken wings. Moist and tender they are very versatile.
My Mint and Meyer Lemon Chicken Wings Story
What I do not necessarily like is the fact that a lot of chicken wing recipes fry the wings. This recipe is in the spirit of welcoming spring and thinking fresh. These wings with my favorite citrus -the Meyer Lemon. . The results for these Mint and Meyer Lemon Chicken Wings are surprisingly good!
The kids enjoyed them over their share of the Discovery channel, over a program featuring donkeys. My son who is currently being spoken to about language issues, also pointed out to me that the man in the program cursed, he said “Wild Ass”.
Variations and Possibilities
I imagine this recipe would taste pretty good with drumsticks too! I use the powdered mint, that I made from drying our mint last summer. And you can pretty much use any citrus of choice. I have tried these with lime, lemons and grapefruit. All good!
Kebabs on the Indian Table
Kebabs come to India from the Mughals. When I think of the Mughals I am transported back to Old Delhi. A part of India that is very close to my foodie heart. We foodies, need to find inspiration beyond the oasis and core hubs of training. In my case ( I know, very cliched) is my grandmother’s kitchen. But, time life, and travels also shape my experiences. Over time, I have found places of inspiration one of them is Old Delhi.
Why I love Old Delhi
Visiting Delhi is something I needed to do (the husband’s family lives, there). and I accepted it much like the terms of an arranged marriage and then love happened. Not with all of the city, but Old Delhi has stolen my heart. I love this part of the city with a deep, peaceful and enduring love.
Hustle Bustle and a Foodie Haven
Every time, I visited Delhi, I carve out a day to spend amidst the hustle and bustle of this foodie haven. Meandering through streets, finding and watching the camaraderie of culinary artisans of both Hindu and Muslim persuasions. I am loved and impressed and inspired.
The mornings are the best, as are the evenings when the food vendors do not have any competition from the rest of the commercial businesses. In winters you shall find in the early hours of the morning, a fanciful treat called Daulat ki Chaat, yes, the very one that Pamela mentions in her lovely memoir Korma, Kismet and Kheer.
This year in my meanderings, I was lucky enough to find the company of Anubhav Sapra, the distinguished foodie-in-chief of a passionate, growing outfit called Delhi food walks. Walking the bylanes with this very knowledgeable foodie, will make you feel like you are talking a day off to hang out with your best friend. The kind who scopes out everything to make sure that your food experience is perfect.
What I especially enjoyed traveling with Anubhav, was being able to chat with all the food makers and hear about how they make their fare, from Birayani masala to haleem, from masala chai to milkcake there is indeed a story behind it all. Stories, to me inspire recipes and as I gradually share tales of my India travels, you will see them emerge through flavors and recipes.
Spices!? Want them fresh and fragrant? That is also doable in Old Delhi, at Khari Baoli, India’s oldest spice market and a lardmark still considered Asia’s largest spice market. Yes, as I meander through my memories, I realize it is time to tell you about the kebabs that we were talking about, or the kebab style wings that will make your heart sing.
Another Delhi inspired dish is this Delhi chicken curry and if you love Meyer Lemons check out this interesting pasta.
This recipe pairs chicken wings wing with my favorite citrus – the Meyer Lemon. The marinade has deep and smokey notes from cumin and cayenne and a fresh spark from ginger and garlic. It overall creates a well seasoned but light variation of chicken wings, which makes it different from the typical heavy fried or coated varieties. The seasonings work well with the most texture of the wings, the key is to allow them to marinate until well seasoned.
Ingredients
- 2 tablespoons whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon black peppercorns
- 3 cloves of garlic
- 2 tablespoons freshly grated ginger
- 11/2 teaspoons dried mint or ½ cup fresh mint leaves
- 1 teaspoon red cayenne pepper (more to taste)
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons raw honey
- 2 Meyer lemons (plus more for garnishing)
- 2 pounds of chicken wings
- 2 tablespoons oil
- Sliced Red onions and cilantro to garnish
Instructions
- Lightly roast the cumin and coriander seeds in a skillet for about 2 to 3 minutes, until fragrant and a few shades darker.
- Grind to a powder with the black peppercorns.
- Place in a blender with the garlic, ginger and mint leaves with a little water if needed and blend to a smooth puree.
- Place in a large bowl or zip lock bag, mix in the cayenne pepper, salt and honey and coat the wings evenly and marinate for 5 hours or longer.
- During the last hour of marinating cut the meyer lemons, remove the seeds and squeeze in the juice and toss well.
- Pre-heat the oven to 350 degrees, grease a baking sheet and spread the wings and bake for 15 minutes.
- Turn and broil on low for about 2 to 3 minutes until the wings have gentle crisp spots, turn and repeat.
- Serve the wings with sliced lemon, red onions and cilantro if desired.
Notes
Most of the prep time for this recipe is in the marination.