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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 Time
15
mins
Cook Time
20
mins
Total Time
50
mins
Course:
Appetizer, Side Dish, Snack
Cuisine:
Indian
Keyword:
chicken fry, chicken wings, fried chicken
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.