Chicken Wings Fry Recipe
Ingredients
For Tenderizing the Chicken
1) 800 grams Chicken Wings
2) ¼ cup White Vinegar or Lemon Juice
3) 1 tablespoon Salt
4) Water (enough to submerge the wings)
For Marinating
5) 1 tablespoon Ginger-Garlic Paste
6) ½ Lemon (Juice)
7) ¼ teaspoon Turmeric Powder
8) 2 teaspoons Red Chili Powder (adjust to taste)
9) 1 teaspoon Chaat Masala
10) ½ teaspoon Garam Masala Powder
11) 1 teaspoon Roasted Cumin Powder
12) ½ teaspoon Coriander Powder
13) ½ teaspoon Black Pepper Powder
14) A pinch of Orange/Red Food Color (optional)
15) ½ teaspoon Salt (adjust as needed)
For Coating
16) 3-4 tablespoons Besan (Gram Flour)
17) 2 tablespoons Cornflour or All-Purpose Flour or Rice Flour
18) ½ teaspoon Kashmiri Red Chili Powder (for color)
19) ¼ teaspoon Ajwain (Carom Seeds)
20) Water (to make a thick batter)
For Frying
22) Oil (for frying)
Optional for Serving
23) Green Chutney
24) Mint Chutney
25) Onion Rings
Lets Start Recipe
Today, we are going to make **crispy, spicy, and juicy chicken wings** that are perfect for **parties**, as a **starter**, or just for your family. These wings are **delicious**, and the best part is they don’t take much time to prepare. I’ll also share how to make them **juicy and tender** on the inside. So, let’s get started with the recipe!
Step 1: Washing and Tenderizing the Chicken
Start with **800 grams of chicken wings**. First, wash the chicken well. Add **¼ cup white vinegar** (or lemon juice if you prefer), **1 tablespoon salt**, and enough water to submerge the wings. Mix everything well and leave the wings to soak for **15-20 minutes**. This step will help remove any blood from the chicken and make it tender and juicy.
After 20 minutes, you’ll notice that the water has turned a bit red. This is the blood that has been removed from the chicken. Wash the chicken **2-3 times** with fresh water and drain it in a **colander** to remove any excess water.
Step 2: Marinating the Chicken
Once the chicken is dry, transfer it to a **large mixing bowl**. Add the following ingredients:
1) 1 tablespoon ginger-garlic paste
2) Juice of ½ lemon** (to make the chicken juicy and flavorful)
3) ¼ teaspoon turmeric powder
4) 2 teaspoons red chili powder (adjust to your taste)
5) 1 teaspoon chaat masala
6) ½ teaspoon garam masala powder
7) 1 teaspoon roasted cumin powder
8) ½ teaspoon coriander powder
9) ½ teaspoon black pepper powder
10) A pinch of orange/red food color (optional, if you want a nice color)
11) ½ teaspoon salt (adjust as needed)
Mix everything thoroughly so that the spices coat the chicken evenly. Cover the bowl and let it marinate for **1 hour** in the refrigerator. If you’re in a hurry, you can marinate it for **at least 15 minutes**, but longer marination gives better flavor.
Step 3: Preparing the Coating
In a separate bowl, take the following ingredients:
1) 3-4 tablespoons besan (gram flour)
2) 2 tablespoons cornflour (or you can use all-purpose flour or rice flour)
3) ½ teaspoon Kashmiri red chili powder (for color)
4) ¼ teaspoon ajwain (carom seeds)
Mix these dry ingredients well, then add a small amount of water to make a **thick batter**. Be careful not to add too much water, or the batter will become too thin.
Step 4: Coating the Chicken
After marinating the chicken, add the **besan mixture** over it and mix well. Coat the chicken pieces evenly with the batter. If the batter needs more salt, you can adjust it at this point. Don’t let the chicken sit in the batter for too long; just mix it well and proceed to frying.
Step 5: Frying the Chicken
Heat **oil** in a frying pan or deep fryer on **medium heat**. Once the oil is hot, add the chicken pieces one by one. Be sure not to overcrowd the pan and let the chicken pieces fry for **1-2 minutes** without stirring. After this time, flip the chicken pieces over and fry them for **5-7 minutes** until they are golden and crispy.
Step 6: Double Frying
For extra crispiness, we’ll **double fry** the chicken. After frying the chicken for the first time, let it cool for a few minutes. Then, heat the oil again on **high heat** and fry the chicken pieces for another **1-2 minutes** until they become extra crispy and crunchy. This double frying ensures that the chicken is crispy on the outside while remaining juicy and flavorful on the inside.
Step 7: Serving
Once the chicken is crispy, remove it from the oil and place it on a **draining rack** to remove excess oil. Now, it’s ready to be served!
Serve the **crispy, juicy, and spicy chicken wings** hot with **green chutney**, **mint chutney**, and **onion rings**. These wings make a perfect **starter** for parties or a delicious snack for your family.
Thank You….♥️