I’m not happy with this recipe.
Spicy? Yes. Zingy? Yes. Tastes like all of the sex? Yes, but it’s still not as hot as I want it to be. I recently read than an Indian restaurant somewhere served a curry that was so hot it had its patrons writhing on the floor and throwing up at the hotness of the curry. That’s kinda what I want to achieve here. Not that I hate you or anything dear Reader but I think we’ve all been there; you’re eating something so delicious, so toe-curlingly sexy that you can’t stop even though it feels as if your teeth are swelling up.
I’m going to recreate this using scotch bell peppers soon so keep an eye out for and edit at the bottom of this post soon.
Don’t get me wrong. These were lovely and tasted amazing. But I’ve got a scar burnt across my tongue where I couldn’t stop eating something delicious but burny-hot-hot so you get my drift.
NOTE: You’ll need to marinade these for a day or so; be prepared to sort them in the morning or the night before. I am the most impatient f*cker on the planet so these got about 8-9 hours before I abused them.
Baby, do you need a cold drink? Cos you is hawt…
4 chilies and 1 red pepper, all sliced and deseeded.
9cm of ginger, peeled.
A handful of chopped coriander (to dress)
One tablespoon of salt
3 teaspoons of lemon juice
5 cloves of garlic
80ml of the oil of your choice
A box of chicken wings (I got mine from Asda)
Chop up and deseed the chillies and peppers before adding them, the ginger and the crushed garlic to the blender. Chop them up dry before adding the oil and lemon juice. Stick the chicken wings into a freezer bag or big-ass bowl then add the marinade. Leave for as long as you can, trembling with anticipation and excitement then stick them onto a roasting tray before blasting them at 220C.
Sprinkle them with coriander and serve. Enjoy!
NOTE: no stingy ring btw