Chicken Wing 65

"Crisp crusted, deliciously spiced chicken wings"
 
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photo by tjake photo by tjake
photo by tjake
Ready In:
1hr 20mins
Ingredients:
16
Yields:
36 wings
Serves:
12
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ingredients

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directions

  • For the wings:

  • Remove the tips of the wings and discard. Using a knife, separate the wings at the joint, so you have 2 pieces for each wing.
  • In a mini processor, process ginger, garlic, and serrano until a smooth paste forms.
  • In a large bowl, combine all ingredients for the marinade- from the yogurt to the salt (including the ginger/garlic/serrano mixture) until smooth and blended. Evenly coat wing pieces in this. Keep aside for 30 minutes.
  • Heat 2 cups of oil in a deep sided pan or fryer. Check if oil is ready- tested either by a deep fry thermometer( 350°-365°F) or when bubbles form around the end of a wooden spoon immersed in the oil.
  • Add the wings in batches, 6-8 at a time (do not crowd pan), keeping flame medium-high. Fry till all sides are golden brown and meat is cooked through.
  • After each batch, make sure oil is at an optimum temperature before adding the next batch.
  • Continue process until all the wings are fried.
  • Drain wings on paper towels.
  • For the seasoning:

  • Heat oil in a small skillet, add in mustard seeds.
  • When the seeds begin to pop, add shallots and curry leaves. Fry till browned and crisp.
  • Take off heat, mix in lemon juice and ketchup. Combine well.
  • Pour over the warm chicken wings and serve.

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