Crispy Chicken Wings – made these a few weeks ago and watched them vanish within minutes! Well, you see, the chicken wings were actually bought for a different purpose as the hubby wanted to make some buffalo wings with them, but I ended up thawing the wrong packet of chicken which was intended for our meal and voila, these crispy chicken wings were born. The four of us gobbled them up, fresh out of the deep fryer, within minutes and yes, we actually had them for lunch with some rice and curry from the previous day. The kids ate them plain and made up for the carbs later during the day.
Sometimes some experiments turn out to be a complete hit isn’t it? When I started to marinate the wings I had no idea what I would make and what I’d add. I just started adding spices and made a mental note of how much I added. Thankfully my ‘office’ lives in my kitchen so I have my laptop, books & pens handy, so jotting down is easy peasy. This recipe is for ‘desi’ style chicken wings so it will go really well on your Indian menu and especially when served with green chutney on the side.
I do hope you enjoy making these chicken wings as part of your festive menu. If you are going to be entertaining multiple types this season, do stay tuned for the recipes of another couple of party starters and munchies that I will be posting soon!
Crispy Chicken Wings ~ Indian Style
- 900 grams (about 12-13 chicken wings)
- oil for deep frying
- chat masala powder to sprinkle while serving optional
For the marinade:
- 1-1/2 - 2 teaspoons red chilli powder adjust to taste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon pepper powder
- 1 teaspoon ginger garlic paste optional
- 1 egg lightly beaten
- 2 tablespoons thick curds set curd
- juice of 1/2 a big lime adjust to taste
- salt to taste approx 1 level teaspoon
For the coating:
- 1 cup all purpose flour
- 1/2 teaspoon pepper powder
- 1/2 teaspoon dried oregano optional
- salt to taste
- Cut the sharp ends (tips) of the wings if desired and wash the chicken thoroughly. Place the wings in a colander to drain off excess water or pat dry.
- In a bowl, add all the ingredients mentioned under 'For the marinade' and give it a good mix, do not add any water. Transfer the washed chicken wings to the bowl and mix well till all the pieces are adequately coated. Cover the bowl and refrigerate for at least 20-30 mins or overnight for best results
- When you are ready to fry the chicken wings, heat oil for deep frying in a heavy, wide based kadai or pan. The oil should be medium hot. To check the readiness of the oil, drop a small piece of coating mixture. It should come up to the surface slowly at the count of 5-6. If it comes up too quickly, the oil is too hot and will burn the coating turning it brown too quickly and the chicken will remain uncooked inside.
- While the oil is heating up, place the ingredients for the coating in a large, shallow plate. Mix well. Coat each of the chicken pieces with this coating and transfer to a plate.
- When the oil is ready, gently drop 3-4 pieces (or as many as the pan can comfortably accommodate) and fry till golden on both sides. For this, after a minute of dropping the chicken into the oil allow it to fry, then flip. Repeat it a couple of times more before removing.
- Use a pair of kitchen tongs or a slotted spoon to remove the wings when done. Place them on an absorbent kitchen tissue.
- Serve hot, sprinkled with chat masala if desired, otherwise, a sprinkle of some drops of lime is good enough.
The nutritional values are only indicative.