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.
Servings: 4 people
Ingredients
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
- salt
- 2 cups oil approximately for frying
For the dipping sauce
- 10 medium shallots
- 2 green chillies moderately hot
- salt
- oil
Instructions
- 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.
