Easy Indian Chicken Wings
Crispy on the outside and juicy in the inside - These freshly fried Indian chicken wings are hot and succulent with a well-balanced amount of spiciness.
Prep Time15 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 people
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.