Recipe - Sri Lankan Chutney Chicken Wings

1 pound Chicken wings (to serve 24
people)
2 cup Vegetable oil for frying
1 cup Cider vinegar
1 One half cup Jaggery *
2 tablespoon Chili powder
2 tablespoon Garlic; chopped
2 tablespoon Gingerroot; minced
5 Cardamom seeds
5 Whole cloves
1 Oneinch piece cinnamon
stick
2 teaspoon Salt

Heat the vegetable oil in a skillet. Clean the wings (disjointing if you
prefer smaller piecesI do) and fry until golden brown. Set aside and keep
warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low
heat. Cook until it is a thick syrup, then add the chili powder, garlic,
ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder
to make it more firey to taste. Continue cooking over low heat. Add salt
and stir continually so that mixture doesn't stick to pan. Cook slowly over
low heat for 20 minutes. Blend the sauce with the wings, coating them
thoroughly, and serve hot. The cinnamon and cloves are *not* removed before
serving.

NOTES:

* Jaggery: A hardened coconut treaclei.e., molassessimilar to heavy
brown sugar; a substitute can be brown sugar, or a 50/50 mix of brown sugar
and molasses. The recipe says light or dark brown sugar do just fine as
substitutes by themselves. ( I personally used a mix of dark brown sugar &
molasses)

* I have also made this with breast meat and it worked out wonderfully that
way too.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Erica Rodgers
the1edr@atlas.vcu.edu on Sep 26, 1997