You have to try these freshly fried easy Indian chicken wings. They are hot and succulent with a well-balanced amount of spiciness. They are perfectly crispy on the outside and deliciously juicy inside.
Buffalo chicken wings, Korean chicken wings, Baked chicken wings – some of the names that’ll come to your mind when you hear someone say “chicken wings”. But you know what? It doesn’t have to stop there!
About this easy Indian chicken wings
These fried chicken wings are quintessentially Indian! The nice, crispy coating is made up of rice flour! That’s right. There is no all-purpose flour in this recipe. The lovely flavours are provided by a medley of chilli powder, coriander powder, turmeric powder, ginger, and garlic. Does any of it sound complex? No, it doesn’t, does it?
All the wonderful ingredients mentioned above is mixed with an egg and a seasoning of salt to make the batter coating for this Indian chicken wings. It is not a liquid batter, but more of a thick marinade coating. Rest of the magic is done by the hot oil where the frying is done!
Cut the wings into two – the drumette and the wingette (you can discard the wing tips). Coat them in our marinade and allow to sit for about 15 minutes. Heat some oil in a pan. Once it is piping hot (when you start to see the smoke), gently place the wings in the pan. Fry on each side for a couple of minutes and your delicious Indian chicken wings are ready!
The hot dip
Did I mention how I made the dip? It is super simple, and it is hot too! 🙂
Green chillies and shallots are crushed, seasoned with salt and combined with a drizzle of oil. Our easy Indian chicken wings and this chilli-shallot dip makes it a lip-smacking combination!
If you like this easy Indian chicken wings recipe, I invite you to the check out the following chicken delicacies as well. They’ll make the perfect starters for your house party.
- Easy Honey Fried Chicken
- Chicken Chinthamani
- Coriander Fried Chicken
- Black Pepper Chicken
- Chicken Ularthiyathu
Easy Indian Chicken Wings
For chicken wings
- 1/2 kg chicken wings
- 1 egg
- 2 tablespoon rice flour
- 1 1/2 tablespoon kashmiri chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 inch ginger finely chopped
- 5 cloves garlic large
- 2 cups oil approximately for frying
For the dipping sauce
- 10 medium shallots
- 2 green chillies moderately hot
- Add chilli powder, coriander powder, turmeric powder, finely chopped ginger and garlic to a mixing bowl.
- Add rice flour and salt. Mix well.
- Break an egg into the bowl and combine well.
- Cut the chicken wings to two making it a drumette and a wingette each.
- Drain off any water from the chicken pieces and add to the mixing bowl.
- Get all the chicken wings coated uniformly with the batter.
- Let it sit for 15 minutes.
- Heat a pan and add 2 cups of oil.
- We are going to deep fry the chicken. So add more oil depending on the size of the pan.
- Once the oil reaches the smoking point (on a high flame), slowly place the chicken pieces to the pan.
- My pan could hold only 4 pieces at a time.
- After placing the chicken pieces, reduce to a low flame.
- Let the chicken fry for 2 to 3 minutes.
- Turn over and fry the other side as well.
- Don't let the batter burn, but ensure that chicken is cooked through.
- You can turn around the pieces if required.
- Take out the fried chicken using a slotted spoon and place on kitchen towels to drain off the oil.
- Coarsely grind the green chillies and shallots. I crushed them to a paste using a mortar and pestle.
- Add salt and oil and combine well to form a thick dipping sauce, paste.