How to Make Chicken Wings simple Recipe

As my foodie theme this past year and for 2020 has been to embrace my culture & express it more deeply though the flavors of my food while keeping it more appealing to the western palate, I thought I’d put an aisan spin on the ever-popular chicken wings for the Big Game. So meet Chicken Wings!

INGREDIENTS for chicken wings:

Chicken Wings ( 24-30 wings)
Oil for frying

YOGURT MARINADE FOR CHICKEN

Yogurt one fourth cup
red chili powder (Kashmiri preferably) 2 tsp
coriander powder a tsp
garam masala ½ tsp
ginger a tsp
garlic 2 tsp
black pepper one fourth tsp
Juice of 1/2 Lime

BREADING:

rice flour (you can use A.P Flour instead) 1/2 cup
cornstarch a cup

FOR THE SAUCE

oil (use oil from the frying pot)two tbsp
cumin seeds half tsp
of curry leaves a sprig
fresh garlic (finely minced)one tbsp
ginger (finely mined) 1 tsp
Kashmiri chilli powder half to one tsp
chilli paste/ (Sambal oelek/sriracha) {add more or less depending on your heat tolerance} 1-2 tbsp
ketchup (optional) one tbsp
water two tbsp
a jalapeno pepper (sliced for garnish)

INSTRUCTIONS FOr CHICKEN WINGS:

– In a large mixing bowl add all the ingredients for the marinade mix it well.
– Toss the chicken wings in the marinade and stir them around so that all the wings are coated well.
– Cover, refrigerate and let the chicken marinate for at least a couple hours or even overnight.
– About1.5 hrs before you want the serve the chicken, mix together the breading rice flour & cornstarch.
– Dredge each one of the chicken wings individually in the breading without shaking off the marinade (it will help the breading stick to the chicken). And lay the dredged chicken wings on a sheet pan, not touching each other.
– Then (optional step for extra crispy chicken!) place the sheet pan in the fridge, uncovered for about 45mins or so to dry out the breading.

Frying Chicken:

– Then take out the chicken about 15-20 minutes before frying while you prep the frying stage.
– Heat frying oil about 2 inches deep in a heavy bottom pot or cast iron pan until it reaches 370F
– Fry the chicken wings in small batches for about 8-10 minutes on medium- medium-high heat until crispy and golden and cooked all the way through. Drain on paper towels and set aside.
-Once all the chicken wings are cooked, heat a skillet on high.
– Add a couple tablespoons of the frying oil to the pan.
– When the oil is hot, add the cumin seeds, and sauté for a minute. Then throw in the curry leaves and they will splutter and turn crisp in a minute or two.
-Quickly add the minced garlic, ginger, chilli powder, chilli paste & ketchup and sauté for 1-2 minutes .
– Finally, add 2 tsp of water. Remove from the heat and stir to combine. Add the sauce to the chicken and toss well to combine in a large bowl.
– Garnish with sliced jalapeno peppers & serve hot.