Crispy garlicky chicken wings with Parmesan and cashew nut dip

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Crispy garlicky chicken wings with Parmesan and cashew nut dip

Serves:

2020-10-03

Ingredients

For the wings

10 pcs whole chicken wings (Dewfresh)
2 tbsp. flour for dusting
1 tsp garlic powder
2 tbsp. chopped parsley and rosemary
2 tbsp. grated parmesan cheese
Grated zest of a lemon

For the sauce

1 tbsp. butter
2 cloves garlic, finely chopped
1 tbsp. plain flour
200ml hot chicken stock
100ml fresh cream
1 tub cashew and Parmesan dip (Camel)
Celery and carrot sticks
Vegetable oil for deep frying
2 tbsp. roughly chopped cashews

Method

Trim the chicken wings and cut from joints, discarding the end part. Place the chicken wings in a saucepan filled with cold water and a good pinch of salt and bring to the boil. Lower the heat and cook the wings for 4 minutes. Drain the chicken and pat dry on kitchen paper, then season with salt and pepper. Mix the flour with the garlic powder, herbs, zest and Parmesan cheese and toss the wings into this mixture to coat all over.

Meanwhile prepare the sauce by melting the butter and sauté the garlic to soften. Mix in the flour and cook for a minute. Pour in the hot stock and reduce until slightly thickened. Add in a heaped spoonful of cashew nut dip, along with the cream and simmer for 2 minutes. Remove from heat and stir in chopped cashews.

Deep fry the wings till golden and crispy in hot vegetable oil. Serve with the hot sauce dip and celery and carrot strips on the side.

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View Maltese

Ġwienaħ tat-tiġieġ iqarmċu ma’ dip tal-parmiġġjan u l-cashews

Ingredients

10 biċċiet ġwienaħ tat-tiġieġ sħaħ
dqiq
tewm mitħun
tursin u klin imqatta’
2 imgħaref ġobon parmiġġjan maħkuk
qoxra ta’ lumija
mgħarfa butir
2 sinniet tewm imqatta’
200ml stokk tat-tiġieġ
100ml krema friska
barmil cashew & parmesan dip
zokk ta’ karfusa
karrotta
litru żejt veġetali għall-qali
2 imgħaref cashews imfarrka

Method

Aqta’ l-ġwienaħ tat-tiġieġ mill-ġonot, u armi l-parti tat-tarf. Poġġi l-ġwienaħ tat-tiġieġ ġewwa kazzola mimlija bl-ilma kiesaħ u niskata tajba melħ u ħallih jagħli. Baxxi n-nar u sajjar il-ġwienaħ għal 4 minuti. Nixxef it-tiġieġ fuq karta tal-kċina, imbagħad ħawwar bil-melħ u l-bżar. Ħallat id-dqiq mat-trab tat-tewm, ħxejjex aromatiċi, qoxra ta’ lumija u ġobon parmiġġjan u iksi l-ġwienaħ b’din it-taħlita.

Sadanittant ipprepara z-zalza billi ddewweb il-butir u qalli t-tewm sakemm tirtab. Ħallat miegħu id-dqiq u sajjar għal minuta. Ferra’ l-istokk jaħraq u rriduċi sakemm jiħxien ftit. Żid kuċċarina mimlija dip, flimkien mal-krema u ħalliha ttektek għal 2 minuti. Neħħi minn fuq in-nar u ħawwad miegħu l-cashews imfarrka.

Aqli l-ġwienaħ sakemm jieħdu kulur dehbi u jiġu jqarmċu f’żejt veġetali jaħraq. Servi mad-dip taz-zalza sħuna, kif ukoll mal-istrixxi tal-karfus u l-karrotti fil-ġenb.

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