I thought I’d switch it up a little and adapt my Chicken 65 recipe for wings!
The wings are deep-fried in a cornstarch and egg batter and coated in a sweet and sour sauce and traditional bhagar ingredients – mustard seeds, cumin seeds, curry leaves, ginger etc.
Feel free to use a short-cut with a store-bought Chicken 65 spice mix (Shaan is fine) or make your own (I’ve listed the spices I used in the recipe instructions).
It’s nothing short of a show-stopping appetizer – especially for an iftar party!
Chicken 65 Wings
Ingredients
- 2 lbs chicken wings
- 1 Tbsp ginger-garlic paste
- 1 Tbsp chicken 65 spice mix (store-bought or homemade)
- 1 Tbsp yogurt
- 1 egg
- 3/4 cup cornstarch
- 1 Tbsp water
- salt (to taste)
- oil (for frying)
Sauce
- 2 tsp oil
- 6 curry leaves
- 1/8 tsp mustard seeds
- 1/8 tsp cumin seeds
- 1 jalapeno or serrano
- 1 tsp ginger (cut into matchsticks)
- 1 tsp chicken 65 spice mix
- 1 Tbsp soy sauce
- 2-3 Tbsp red chili sauce
Instructions
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Combine the wings, ginger-garlic paste, chicken 65 spices, cornstarch, yogurt, water, and egg. For the spices I use about 1/4 tsp of turmeric, paprika, chilli powder, black pepper, garam masala, cumin, coriander, and onion powder each. (If you are using a store-bought spice mix, go easy on the salt because most already contain it.)
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Allow the chicken to marinate for about a half-hour or so. (Optional, may skip this step).
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In a heavy-bottom pot or pan, add your oil. Fry the wings in batches at 375 F until golden brown.
Sauce
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Now let's make the sauce for the wings. In a pot or pan, add a teaspoon or two of oil.
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Toss in your cumin and mustard seeds. Once the mustard seeds start to pop, drop in your curry leaves, ginger, and sliced jalapeno. Sautee for a minute or two.
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Now add the remaining sauce ingredients – soy sauce, more spices, red chili sauce. Stir and combine. Note – if you like your wings on the sweeter side, feel free to use a sweet chili sauce.
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Now toss the wings in the sauce (you can also individually dip each one) and serve!