Blow your head off with these spicy chicken wings!
If you like your curries ridiculous spicy, then you need to try this spicy chicken wings. This one is phaal hot.
Be prepared to feel the pain though and don’t blame me.
You’re the one making it and I have warned you.
I realise that many of you don’t live in the UK and may not be able to easily get your hands on my favourite chilli sauce and chilli powder for spicy curries.
I use Psycho spice ghost pepper and Psycho Juice ghost pepper sauce for these spicy chicken wings. If you are unable to get these where you live, look for a ghost pepper equivalent.
If you live in the UK though, there’s no excuse. Only Psycho Juice and Psycho Spice by Dr Burnörium will do for these spicy chicken wings.
Using prepared spices like this makes things so much easier. The spiciness is always consistent and the only real time you need to cough and cry are when you’re making the actual curry..
Perhaps also when you’re eating it. This is delicious but it hurts to eat it!
When using Dr Burnörium products, the work of preparing those ridiculously spicy ghost peppers is all done for you.
Other important ingredients…
I wanted these spicy chicken wings to taste like a good, spicy phaal so a few other ingredients were required.
Many people think that chillies and chilli powders are all about the spice but that just isn’t so.
They all have their own flavours to add to whatever you’re making. In this case, I used Kashmiri chilli powder in addition to the Dr Burnörium products.
I also added kasoori methi. Both Kashmiri chilli powder and kasoori methi can be found online or at any good Asian grocer.
As with all curry house style curries, you will also need to make a base sauce and mixed powder. Links to both are below in the recipe.
Can I make this hotter or milder?
Yes and no. You can definitely add more Psycho Juice or Psycho spice if you want. You can also add more Kashmiri chilli powder.
If you want a milder curry, I have plenty of less spicy curry recipe on the blog. So no cheating. Use the recommended amounts of spices used or more. Less is not enough!
Can other cuts of meat be used?
Yes! This one is all about the spice. I just happen to love spicy chicken wings. So that’s what I used.
You could make this with tandoori chicken tikka, meat tikka, paneer tikka… Whatever sounds good.
In proper curry house style, I added cooked chicken wings to the sauce. It is best to pre-cook any meat so that it is tender when it hits the pan. This is also a good way to use up any leftover cooked meat you might have on hand.
I used really meaty, free range chicken wings that were supplied by my friends at Swaledale Butchers. Awesome!
Step by step photos…
I love my Instant Pot Duo Crisp + Air Fryer. You can usually find them ON SALE here
L0oking for something a bit less spicy? Try some of these…
Who is the recipe for?
Not for korma fans! I made this recipe which is really big enough to serve one but my wife and I had to split it.
It was really spicy but the flavour was amazing.
If you enjoy a good phaal. you’ll love these spicy chicken wings.
Ridiculously Spicy Chicken Wings
6 chicken wings
2 ½ tbsp rapeseed (canola) oil
½ tsp cumin seeds
4 tbsp finely chopped onion
1 tbsp garlic and ginger paste
2 tsp Kashmiri chilli powder
5 tbsp tomato puree
½ tsp kasoori methi
Salt to taste
2 tbsp finely chopped coriander (cilantro)
Juice of ½ lime
Rub 1/2 tbsp oil and 1/2 tsp ghost pepper powder into the wings. Allow to sit for 10 minutes or longer if you like. For ease and speed, I cook the chicken wings in my air fryer for 20 minutes. You could also pre-heat your oven to 200c/400f and roast for 40 minutes until nicely browned.Once cooked, it’s time to cook that curry. Heat the remaining oil in a pan over high heat and when visibly hot, stir in the cumin seeds to infuse for 30 seconds. Now add the chopped onion and fry it for about 3 minutes or until soft and translucent. Stir in the garlic and ginger paste and fry for a further 30 seconds. Add the ground spices and fry for about 30 seconds and then top this with the tomato puree. Bring the tomato puree to a simmer and then stir in about 1/3 of the base sauce. Bring this to a simmer and then add another third, only stirring if the sauce is obviously sticking to the side of the pan. Add the cooked chicken wings and stir them into the sauce. Then add the remaining base sauce.As it comes to a simmer, add the kasoori methi, lime juice and salt to taste. Garnish with the coriander/cilantro to serve. These spicy chicken wings are amazing with chapatis or parathas.
The authentic British made balti pan I used is supplied by The Birmingham Balti Bowl Company. This is the new range and I love it.