Chicken wings are marinated, deep-fried then coated in a wonderful spice base of onion garlic, ginger, chilli chilli paste and spice powders and curry leaves with a hint of food colouring.
Chicken wings | 1 Kilogram (about 2 lbs) | |
Chilli powder | 1 Teaspoon | |
Ginger garlic paste | 2 Tablespoon | |
Egg | 1 | |
Cornstarch | 2 Tablespoon | |
Salt | To Taste | |
For masala: | ||
Finely diced onion | 1 Cup (16 tbs) | |
Sliced green chilies | 2 Tablespoon | |
Curry leaves | 1/2 Cup (8 tbs) | |
Ginger garlic paste | 2 Tablespoon | |
Salt | To Taste | |
Cracked pepper | 1/2 Teaspoon | |
Chilli powder | 1 Teaspoon | |
Cumin powder | 1 Teaspoon | |
Chilli paste/Sambal oelek | 2 Tablespoon | |
Red food coloring | 1 Pinch |
GETTING READY:
1. Marinate the chicken wings with chilli powder, ginger & garlic paste, egg, cornstarch and salt to taste and leave aside for 30 mins.
MAKING:
2. Heat oil and fry these in batches, these should take 9 - 12 minutes. Once done remove and drain on some kitchen towel.
3. As an alternative you can cook the chicken in an air fryer or an oven.
4. In a wok or kadai, heat up some oil saute the onion till translucent.
5. Add the sliced green chilli followed by the curry leaves .
6. Add the ginger & garlic paste.
7. Add salt to taste, the pepper, chilli and cumin powder.
8. Add the Chilli paste or Sambal Oelek.
9. Add a pinch of red food colouring.
10. Cook the wings a bit longer so the wings get a little more colour and add a bit more oil if required. This will help the masala stick to the wings.
SERVING:
11. Serve and enjoy!