These spicy chicken wings are crispy, flavorful, and coated with a bold blend of aromatic spices. The wings are marinated with ginger, garlic, chilli paste, and a mix of flours that create a light crispy coating when fried. After frying, the wings are tossed in a rich chilli garlic sauce made with Kashmiri red chillies, onions, and tomato ketchup to give them a glossy restaurant-style glaze. Perfect as an appetizer, snack, or party dish, these wings deliver a delicious balance of heat, tang, and savory flavor.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 700 grams Chicken wings, skin removed
- 1 teaspoon Paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Salt
- 1 teaspoon Crushed black pepper
- 1 teaspoon Lemon juice
- 1 teaspoon Dried fenugreek leaves
- 2 teaspoons Gram flour
- 2 teaspoons Rice flour
- 2 teaspoons Ginger garlic chilli paste
- 1 whole Egg
- 2 tablespoons Fresh coriander leaves, chopped
- 500 milliliters Cooking oil for frying
- 6 whole Kashmiri dried red chillies
- 1 whole Onion, finely chopped
- 3 cloves Garlic, chopped
- 2 tablespoons Tomato ketchup
- 2 tablespoons Cooking oil for sauce
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
26 g -
Carbohydrates
10 g -
Protein
35 g -
Fiber
1 g -
Sugar
4 g -
Sodium
620 mg
Procedure
-
10 minutesMark As Complete
Prepare the Chicken Marinade
Place the cleaned and skinless chicken wings into a large mixing bowl. Add paprika, turmeric powder, garam masala, salt, crushed black pepper, lemon juice, and dried fenugreek leaves. Add gram flour, rice flour, ginger garlic chilli paste, and chopped fresh coriander, then mix thoroughly so the spices coat each wing evenly.
-
5 minutesMark As Complete
Add Egg and Marinate
Crack the egg into the bowl with the chicken mixture and mix again so the marinade binds evenly around the wings. Ensure each wing is well coated with the spiced mixture to create a light coating during frying. Cover the bowl and place it in the refrigerator to marinate for a few hours or overnight for deeper flavor.
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8 minutesMark As Complete
Prepare the Chilli Sauce Base
Soak the Kashmiri dried red chillies in warm water until softened, then remove the seeds. Blend the soaked chillies together with chopped onion, garlic, and fresh coriander with a little water to create a thick paste. This mixture will later be used to create the flavorful sauce that coats the fried wings.
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10 minutesMark As Complete
Fry the Chicken Wings
Heat cooking oil in a deep pan or wok over medium heat. Add the marinated chicken wings in batches to avoid overcrowding the pan and fry them gently so they cook evenly. Turn the wings occasionally and cook for about eight to ten minutes until they are golden brown and fully cooked through.
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5 minutesMark As Complete
Cook the Sauce
In a separate frying pan heat a few tablespoons of oil over medium heat. Add the prepared chilli, onion, and garlic paste and cook it while stirring until the oil begins to separate from the mixture. Stir in the tomato ketchup and cook briefly until the sauce thickens and becomes glossy.
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3 minutesMark As Complete
Toss the Wings in Sauce
Add the fried chicken wings into the prepared sauce and toss them gently so each wing becomes evenly coated with the spicy glaze. Stir fry briefly so the wings absorb the flavor and the sauce clings nicely to the crispy coating before turning off the heat.
