Dipna Anand's 'gar-lick chicken wings with desinnaise' recipe

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By Dipna Anand 

Many of my family and friends often ask me to make my special chicken wings with a mouthwatering masala mayonnaise that I now call 'desinnaise'. 

This is a recipe that will tantalize taste buds and it’s a winner at any cook-ups, be it a dinner party, a BBQ or even to take along to a picnic. I showcased this recipe on my television series Dip In Kitchen, and although I have been making the wings using this method for a good few years, I was reluctant to let the secret recipe out too quickly. 

These finger-licking "gar-lick" wings are such a hit that I often put them on the specials menu at my restaurants.  

Makes 15 wings 


Chicken wings: 
- 15 whole chicken wings, skin on 

- 4 tbsp extra virgin olive oil 
- 2 tbsp ginger and garlic paste 
- 2 tbsp white distilled vinegar 
- 1 tbsp natural yoghurt 
- 1 tsp tomato purée 
- 1 tsp smoked sea salt 

Spices for the marinade:  
- 2 tsp dried fenugreek leaves, crushed 
- 1 tsp coarse black pepper 
- 1 tsp coriander seeds 
- ½ tsp red chilli powder 
- ½ tsp garam masala 
- ½ tsp garlic and coriander seasoning, Rajah brand 

- 5 tbsp mayonnaise 
- 1 ½ tbsp coriander, finely chopped 

Spices for the desinnaise:  
- ¾ tsp red chilli powder 
- ½ tsp roasted cumin seeds 
- ¼ tsp chaat masala


1. Pre-heat the oven to 180°C/160°C fan/gas 4. 
2. Mix together all of the marinade ingredients in a food blender. Combine. 
3. Coat the chicken wings with the marinade and leave to marinate for 30 minutes or preferably overnight. 
4. Just before serving, whizz up the 'desinnaise' by mixing all the ingredients for the mayo thoroughly together. Leave in the refrigerator. 
5. Once you are ready to cook, put the wings onto an oven tray and roast in the oven for 20-25 minutes. Keep checking them every 5 minutes or so and give them a mix or two. 
6. Serve with the 'desinnaise' and enjoy. 

DipTip: the marination recipe works not just on chicken wings, but also with chicken thighs, chicken legs, chicken breast and a full roast chicken too.  

About the chef

Celebrity chef Dipna Anand co-owns the well-known Brilliant Restaurant in Southall, London, that specializes in Punjabi Indian cuisine using some of her grandfather’s recipes dating back more than 75 years. She is the author of two recipe books, and guest lectures at The University of West London on the subject of Indian cooking, and also runs her own Indian cookery school. 

After finding success on Channel 4’s Ramsay’s Best Restaurant series, where Brilliant was voted one of chef Gordon Ramsay’s best restaurants, Dipna hosted His Royal Highness the Prince of Wales. 
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