Moksa’s insane Vindaloo Wings will melt your soul

CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings

Ingredients

MARINADE

• 1 cup potato starch
• 1 cup corn starch
• 1\2 tspn cayenne pepper
• 1 tspn garlic powder
• 1\2 tspn salt
• 1\2 tspn chat masala

VINDALOO SAUCE

• 10 dry, whole red chili
• 4 green Thai bird chili’s
• 4 jalapenos
• 1\2 cup Kashmiri chili powder
• 1\2 tspn black peppercorn
• 1 tspn Garam masala
• 5 pieces cardamom
• 1 cup onion
• 2 tbspn garlic
• 2 tspn salt
• 2 tbspn chat masala
• 1\2 cup oil
• 1\2 cup vinegar
• 4 cups water
• 1\4 cup melted butter

RAITA

• 8 oz yogurt
• 1\2 tspn roasted cumin seeds
• 1 tspn chopped cilantro
• 1\4 tspn salt
• Pinch Kashmiri chili powder
• 24 CHICKEN WINGS

Directions

Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.