Ingredients
1kg Chicken wings, wings and drums separated
Batter –
1 tsp each of the following – garam masala, cumin powder, coriander powder, chilli flakes, Kashmiri chilli powder, garlic granules, salt (or to taste)
1 1/2 tsp Onion powder
1 tbsp Dried fenugreek
1 cup Gram flour
2 tbsp Potato starch
1/4 tsp Baking powder
200ml Soda water
A small handful of fresh coriander, finely chopped
Method
Step 1 – Pat dry the chicken wings.
In a large bowl, add all of the dry ingredients. Now add in the Soda water and mix well to combine. This should form a thick batter. Next add the fresh coriander and mix again.
Add the chicken wings to the bowl, and mix to coat well. Leave for 10-15 minutes.
Step 2 – In a large saucepan/ fryer, on high heat, add enough oil for frying (1 litre does the job). Once the oil reaches 175C/ 350F, place in a piece of chicken, it should sizzle, now add more pieces, making sure not to over crowd the pan. Cook for 6 turning half way. Do this in batches. Place on a rack or paper towels to drain excess oil. Use a meat thermometer to make sure the chicken is cooked through (internal temperature 75C/165F).
Step 3 – Serve immediately with a mint yogurt chutney or your preferred sauces! Enjoy!
