Chicken Wings (Indian Style)

top shot of a plate of indian spiced fried chicken wings, served with a small dip of schezwan chutney on the side

step by step recipe to make crispy fried chicken wings - indian style

Course Appetizer, Snack

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings wings

Calories 122kcal

Author Shantala Shenoy Nayak

Ingredients

15 chicken wings *see notes

1st Marinade

2 tablespoon red chilli paste
2 tablespoon ginger garlic paste
1 teaspoon soy sauce
½ teaspoon chilli vinegar
1 teaspoon salt

2nd Marinade

2 tablespoon corn flour
2 tablespoon rice flour
2 tablespoon all purpose flour (maida)
1 tablespoon kashmiri chilli powder
1 teaspoon red chilli powder
½ teaspoon black pepper powder
⅛ teaspoon salt
3 tablespoon water adjust as needed

Instructions

First Marination

In a large bowl, mix together red chilli paste, ginger garlic paste, soy sauce, chilli vinegar, and salt.
Add in the chicken wings, coat the chicken with the marinade, and let the chicken marinate in the spice mix for 15-20 minutes.

Second Marination

In a bowl, mix together corn flour, rice flour, maida, red & kashmiri chilli powder, salt & pepper powder, and add the mix to the marinated chicken wings, along with some water, and mix everything together. Adjust the quantity of water required little by little as there will be some moisture from the earlier marinade.
The goal is to get a semi thick paste-like marinade, that you will need to ensure is applied somewhat evenly over the wings right before frying them.

Frying Chicken Wings

In a frying pan, heat up the oil, and add in the chicken wings (ensuring to spread the marinade somewhat evenly on the wing), a few at a time, so as to not overcrowd the pan, and fry for 5-7 minutes on medium flame, till the chicken has cooked, and has turned crisp and golden brown.
Serve fried chicken wings with a dip of your choice.

Video

Notes

I have used chicken wings that were pre cut into 2 pieces, and the wing tip discarded. If you have the full wing, then cut it into 2 at the joint to get the two pieces, and discard the wingtip.
If you want a stronger garlic flavor, instead of using red chilli paste, you can use half and half of red chilli paste and chilli garlic paste, or just substitute red chilli paste with chilli garlic paste.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition