By Wangeci Kanyeki
1 kg Broiler chicken wings each wing split at the joint
1 tablespoon salad or olive oil
1 tablespoon chicken masala and 2 cubes of chicken cubes (cubes are optional).
I teaspoon salt
Crushed garlic + crushed ginger
Juice of 1 lemon
1 teaspoon tumeric
1 cup (250ml) natural yoghurt
(Serves 3-4 people)
With a wooden stick mix all the ingredients and refrigerate overnight in a marinating bowl covered with Fay cling paper. Grease a roasting pan and pour in the chicken with its marinade. Bake at 180 degrees centrigrade in a pre-heated oven till chicken wings begin to brown at the top. To prevent the chicken from over drying, cover the roasting dish with Fay Aluminum foil to retain the moisture in the chicken. Slow cook till the chicken is tender when separated from the bone. Make sure the chicken is well cooked and it not rare or bleeding. Once the chicken wings are cooked, drain on a Fay kitchen towel to get rid of excess fluids and marinade, garnish with coriander leaves and lemon wedges and serve them hot with rice or potatoes and a vegetable salad.