Chicken Wing 65
photo by tjake
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
36 wings
- Serves:
- 12
ingredients
- 1 1⁄2 lbs chicken wings
-
Marinade for the chicken
- 1⁄4 cup plain yogurt
- 2 tablespoons cornstarch
- 4 teaspoons ginger-garlic paste
- 1 whole serrano pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon soy sauce
- 1⁄2 teaspoon salt
-
For frying
- 2 cups oil
-
Seasoning and coating
- 1 tablespoon cooking oil
- 1 teaspoon black mustard seeds
- 2 shallots, diced small
- 2 sprigs curry leaves
- 1 teaspoon fresh lemon juice
- 1 tablespoon ketchup
- 1⁄2 teaspoon salt
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!