Spicy Chicken Wings Masala Fry, Indian Style
Chicken wings marinated in chilli and garam masala, then pan fried until dry and crisp with curry leaves and green chilli.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Marinate
Pat dry. Coat the wings in the marinade. Rest for 30 minutes.
- 03Fry
Heat the oil in a wide pan. Cook the wings on medium for 12 minutes, turning, until cooked through.
- 04Crisp
Raise the heat. Cook for 6 to 8 minutes more until dry and crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Add the aromatics
Add the curry leaves and green chillies for the last 2 minutes.
- 06Serve
Serve hot with onion rings and lemon.
Questions
Can I cook them in the oven?+
Yes. Roast at 220 °C for 35 to 40 minutes.
How do I get them dry and crisp?+
Dry the wings well and use the cornflour. Do not cover the pan.