1. Place the chicken in a container large enough to hold all of the wings. Place the yogurt, ginger, garlic, lime and garam masala and sea salt in a stainless steel mixing bowl. Whisk together until blended. Pour the yogurt marinade over the top of the wings. With gloved hands, rub the marinade into the wings. Cover and refrigerate for 24 hours.
2. Place the buttermilk and garbanzo bean powder in separate 4″ full stainless steel hotel pans.
To prepare à la carte:
1. Shake off any excess marinade from four of the wings. Place in the garbanzo bean powder. Toss and coat evenly. Shake off any excess powder. Place in the buttermilk. Allow to drain. Place back in the powder. Shake off any excess powder. Place the wings into a deep-fryer basket. Lower the basket into a heated 177°C (350°F) deep-fryer. Place another basket inside the basket with the wings. Cook for 3 minutes. Allow to drain.
2. Place the wings on a metal baking pan. Place them in a heated 177°C (350°F) convection oven. Cook for 10 minutes or until just cooked through. Place a 44 ml scoop of mint raita on the front of a warmed serving plate. Drag a spoon through the sauce along the circumference of the plate so it appears tear-shaped. Shingle the wings on the plate. Leave most of the raita exposed. Sprinkle 14 g of tomatoes and 5 mint leaves over the top of the wings.
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