6 places to eat the tastiest chicken wings in Karachi

[ghazi52]

6 places to eat the tastiest chicken wings in Karachi

PHOTO: bonappetit

When you talk about perfect finger food you have to be talking about chicken wings. Grilled, fried, sweet, savoury or tongue-numbing spicy; chicken wings are dangerously addictive. So where do we find the tastiest wings in Karachi? We made a list.

Here’s a list of the most scrumptious chicken wings in the city:


1. Sticky BBQ wings at Chop Chop Wok

The sticky BBQ wings at Chop Chop Wok are simply the best. Hot, sweet and smothered in a rich, sticky and sweet BBQ sauce that is just the right amount of spicy. You won’t have to think before going back for a second after you’ve had one.



2. FATSAL’s Pik a Azad Kashmir Wings

Chicken wings at FATSAL’s are perhaps the best item on their menu . Tossed in a deliciously sweet and savory Vietnamese sauce, the Pik a Azad Kashmir wings are spicy, tender, sweet and downright crunchy. These wings are addictive, so much so that you don’t mind the sugar sticking to your teeth.



3. Honey –Soy wings at Xander’s

The chicken wings at Xander’s come in two flavours; Buffalo sauce and honey-soy sauce accompanied with a classic blue cheese dip. Out of the two, the honey soy wings are the star. Crispy, lusciously tender and unquestionably toothsome.


4. Honey Mustard wings at Wingitt

Wing specialists, Wingitt, have an array of delicious flavours to pick from. While they are all appetizing, we love the honey mustard. The sauce coating the wings is perfectly balanced and deliciously creamy. Another variety to try at Wingitt if you’re feeling adventurous is the Hot Pepper sauce wings. Be warned though, these pack some serious heat.


5. Buffalo wings at Scream

More on the hot side, the buffalo wings at Scream are just delightful. Perfectly meaty and crunchy doused in a very peppery sauce, these are thoroughly satisfying. You may also want to try the garlic-mayo wings.


6. Fiery Hot Habanero wings at Mews

Topped with fried onion and with a side of cool ranch dip, the chicken wings at Mews are a must-try. Our favourite is the Habanero wings, crispy, moist and drenched in a deliciously piquant sauce made with Habanero chillies.

 

[Selim I]

Mouth watering
But they all somewhat look very expensive. Fancy restaurants innit?

 

[denel]

man, it is easy to make it at home.
let me know if any one wants my peri-peri marinade receipe. winner hands down for peri-peri chicken - it is better than Nandos - not sure if you guys have our famous export restaurant brand.
Only issue is you may not get peri-peri. We grow it locally and it has a fruit yet very high level of heat to spin a head. This area is perfect for growing local peri-peri cultivar and there are commercial operations for a variant of cayenne.
However, best wings hands in store are from Chicken licken - just fabs.

http://www.chickenlicken.co.za/content/index.php/pages/menu_sa

 

[friendly_troll96]

@TejBahadurYadav @IndianArmy

 

[LA se Karachi]

it is better than Nandos - not sure if you guys have our famous export restaurant brand.

We do indeed. This Nando's in Karachi is delicious!

man, it is easy to make it at home.
let me know if any one wants my peri-peri marinade receipe. winner hands down for peri-peri chicken

I would love a peri-peri chicken recipe. Never tried making it from scratch before. I'm sure we have all the ingredients here in the US. Please share.

 

[KAL-EL]

Ooooh goodness.. I've gotten really hungry all of a sudden haha

If were one of those wealthy impulsive types, I would probably be on the first flight out of Philadelphia to Karachi just to sample some of those restaurants out

 

[JOEY TRIBIANI]

Mouth watering
But they all somewhat look very expensive. Fancy restaurants innit?

Plus not enough for an adult

 

[denel]

We do indeed. This Nando's in Karachi is delicious!

I would love a peri-peri chicken recipe. Never tried making it from scratch before. I'm sure we have all the ingredients here in the US. Please share.

Absolutely with pleasure. But key is peri-peri pepper. Go to chinese or asian market if you can get red thai chilli - just liquidise it in some oil.

Here is the reciepe:

For full chicken (keep skin on - will explain later):
In a bowl put following and mix:
1. One full size lemon, take out entire juice, rind.
2. 5 tablespoons of regular oil.
3. 1 tablespoons of garlic minced
4. 8 tablespoons of white vinegar (You can use apple cider vinegar - it gives a sweeter fruity taste).
5. 1 tablespoon of black pepper power
6. 1-2 teaspoon of sea salt
7. Add crushed red chilli paste 2 tablespoons or more to taste.
8. 1 tablespoon of red paprika (this gives it smokiness)
9. 1 tablespoon of crushed dried coriander powder.
Mix up.

Cut up chicken and leave 24 hrs. Do not throw marinade.

On hot coals braai, add these chicken pieces and run remaining marinade when turning to keep chicken moist and add flavour.

PS: This is authentic peri-peri not the pseudo Nando's which leaves chicken in salt water/bay leaf overnight (yes, my friend owns nandos in roodepoort). I used to frequent original Nando's when it started back in 1988 known as chickenland in downtown joburg. This receipe beats Nando's hands down any time any day. Given to me by my dearest angolan portugese friend's mother.

For wings, same.

If you make peri-peri prawns same but marinate for 10min but no vinegar or oil - just replace with butter.

It makes me sick to see wierd receipes of peri-peri. Peri-peri has a heat level close to habanero - there is a new cultivar from Zimbabwe which is even more potent. On yes, the reason why skin is left on, it keeps the internal meat moist and adds to the flavour.

Remember one thing - Lemon and Herb (exclude peri-peri) for weaklings. Add 2-4 tablespoons of peri-peri paste for normal. We have saying - it must hurt twice if you catch the drift.

http://www.projectnoah.org/spottings/17806306

This is similar to the zim cultivar but smaller.
https://jerry-coleby-williams.net/2014/04/23/in-production-today-april-2014/#jp-carousel-6418

 

[I S I]

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