Drums Of Heaven Recipe

Prepare wings and marinade

Pat the drumettes dry with paper towel. Make 2–3 small shallow slits in each piece to help the marinade penetrate.

In a large bowl combine yogurt, minced garlic, grated ginger, red chili powder, ground cumin, ground coriander, turmeric, garam masala, lemon juice, 1.5 tsp salt and black pepper. Mix into a smooth marinade.

Add the chicken pieces to the marinade; toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally 4–8 hours or overnight for best flavor.

Make coating and prepare oil

About 30 minutes before frying, remove marinated wings from refrigerator to come slightly toward room temperature. In a shallow bowl whisk together all-purpose flour, cornstarch, baking powder and 0.5 tsp salt. Gradually add cold water and whisk until a slightly thick, smooth batter forms — it should coat the back of a spoon. Adjust with a tablespoon more water or flour to achieve that consistency.

Heat the vegetable oil in a deep saucepan or deep-fryer to 175–180°C (350–355°F). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and rise steadily without burning immediately.

Working in batches (do not overcrowd), dip each marinated wing into the batter, letting excess drip off, and carefully lower into the hot oil. Fry for 6–8 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature about 75°C / 165°F). Cooking time varies with size—smaller wings may take less time. Remove to a wire rack or paper towel-lined tray to drain. Repeat with remaining wings.

For extra crispiness (optional), increase heat briefly to 190°C (375°F) for the last 1–2 minutes of frying, then remove and drain.

Prepare the sauce

In a large skillet or wok, heat 2 tbsp vegetable oil or butter over medium heat. Add the thinly sliced garlic and sauté 30–45 seconds until fragrant and lightly golden — do not burn.

Add the slit green chilies and chopped onion. Sauté 2–3 minutes until onions are softened and translucent.

Stir in tomato ketchup, hot chili sauce, soy sauce, vinegar and honey (or sugar). Mix well and let the mixture bubble gently for 1–2 minutes so flavors meld.

Add the 3 tbsp water or chicken stock and the 0.5 tsp red chili flakes (if using). Bring to a gentle simmer.

Whisk the 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and slowly pour into the simmering sauce while stirring. Cook 1 minute until sauce thickens to a glossy coating consistency. Taste and adjust salt (about 0.5 tsp) and sweetness/acid as needed.

Add the fried wings to the skillet in a single layer (work in two batches if necessary). Toss continuously for 1–2 minutes to coat each piece evenly with the sauce and warm through. The sauce should cling to the wings without being overly runny.

Turn off heat, stir in chopped cilantro and sliced spring onion greens. Toss once more to distribute aromatics.

Transfer the sauced wings to a serving platter. Garnish with extra chopped cilantro and lemon wedges. Serve hot as an appetizer or with steamed rice or naan.