Chicken Wings Indian Style

Recipe No: 153

Wings are one of our family favorites. I was thinking of making it with an Indian twist for some time and this is the result. I should say this has a Manjurian flair to it which will be very appealing to an Indian palate.

A whole Chicken Wing has three parts a Drummette, the part that attaches the wing to the shoulder (the part with most meat in a wing) a Wingette, the part between Drummette and the tip (part which have two bones) and the tip which is not so good for eating but very good for making Chicken stock. The Drummette and Wingette can be separated easily by cutting through the attachment and these separated parts are what we need in this recipe. (Reserve the tips for making Stock)

Ingredients                                  Serves 3

• Wing pieces………………………..12 (Drummetts and Wingetts separated)
• Oil for deep frying

To marinate

• All Purpose Flour/ Maida……..1 Teaspoon
• Corn Flour……………………….…1Teaspoon
• Rice flour……………………………1 Teaspoon
• Ginger Garlic Paste………………1/2 Teaspoon
• Salt………………………………..….3/4 teaspoon
• Soy Sauce……………………………1 Teaspoon
• Red Chilly Powder………………..1/2 Teaspoon
• Egg…………………………………....1 beaten

To Make the Sauce

• Oil………………………………………2 Tablespoons
• Garlic chopped……………………..2 Tablespoons
• Spring Onion Chopped……..…..2 (separate Whites and Greens)
• Sambal Oelek…………………….….1/2 Teaspoon (If not available use Red Chilly Flakes or crushed Red Chilly)
• Red Chilly Garlic Sauce…………1 Tablespoon
• Soy sauce……………………….…..1 ½ Teaspoons
• Tomato Ketchup…………….……1 Tablespoon (Can substitute with Tomato Sauce)
• Vinegar……………………….……..1 Teaspoon
• Sugar………………………….………1/2 Teaspoon
• Coriander Leaves Chopped.…..2 Tablespoons
• Corn Starch…………………..…….3/4 Teaspoon diluted in ¼ Cup Water
• Salt as needed

Method of Preparation

1. Clean the Chicken Wings and dry it thoroughly.
2. Make a marinade with all the ingredients mentioned in the ‘to marinate’ section and marinate the Wings; keep it aside for 20 minutes.
3. Heat at least 2 inches of Oil in a pan on medium high heat and deep fry the Wings until crispy.
4. Drain the excess Oil on a paper towel.
5. In another pan heat 2 tablespoons of Oil on medium high heat and saute the Garlic and Spring Onion Whites for about 40 seconds. Take care not to burn it.
6. Add Sambal Oelek and saute for 30 seconds.
7. Add Red Chilly Garlic Sauce, Soy Sauce, Ketch up, Vinegar, and Sugar; mix well. Check the Salt content and add if more needed.
8. Add the fried Chicken Wings and mix well followed by Coriander leaves and Spring Onion Greens.
9. Once mixed well, drizzle the Corn Starch Water and combine as fast as possible.
10. Once coated well, move it to a serving dish and serve hot.

Notes:

•  If you don't want to deep fry the Wings, do broil it in the Oven.
• While making the sauce, add Salt only after adding all the sauces as most of them contains Salt.
• Do keep everything ready before you start making the sauce as the whole process is very fast.
• Sambal Oelek is Red Chilly Paste in Vinegar and is found in the International section of all grocery stores.
• Red Chilly Garlic Sauce is available in most of the Indian stores.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…