Hot & Crispy Chicken Wings

Prep time: 15 mins I Cooking time: 20 mins I Serving: 3-4

Ingredients :-

To marinate :-

½ kg / 1.1 pound of chicken wings (washed and dried)

Salt to taste

2 tsp Vinegar

1 ½ tbsp Onion and Garlic Powder

1 ½ tbsp Soy Sauce

2 tbsp Ketchup Sauce

½ tbsp Red Chilli Powder

1 cube / 1 tbsp Powdered Chicken Broth

2 tsp Black Pepper Powder

4 tbsp / 60 ml Thick Curd

2 tbsp Cornstarch

1 Egg

1 tsp Oil (olive/veg oil)

For coating :-

1 ½ cups All Purpose Flour

1 ½ cup Bread Crumbs (panko)

1 Egg (beaten)

For frying :-

2 cups / 450 ml Veg Oil (deep frying)

Method :-

For marinating chicken:-

In a large bowl add chicken wings and add all the ingredients one by one mentioned under the marination list. Mix until the chicken wings are well coated.

Refrigerate, covered for about 1 hour

For coating:-

Place the corn flour and bread crumbs separately on the board and make them flat. You may also add 1 tsp of salt in flour if required.

Take 1 egg in a medium sized bowl and beat it well

Take the chicken wing and follow the steps mentioned below :

1. coat it with flour and make sure the flour sticks to the surface evenly

2. dip it in beaten egg

3. Again coat it with bread crumbs evenly

4. Place them one by one onto a board / plate

Repeat the same steps for the remaining chicken wings.

For frying:

In a large pan, heat the vegetable oil to 375 degree F / 190 degree C and on a medium-low heat fry the coated chicken wings in batches for about 5-6 minutes and flip over to fry the other side for another 4-5 minutes. Do not overcrowd and stir or else the coating will come out

Take them out temporarily onto a paper towel-lined plate

Repeat the same steps for the remaining chicken wings

After a while, again re-fry them on medium heat until yellow golden in colour for the crispy layer outside and tender inside

Once done transfer the chicken wings onto a paper towel-lined plate to drain the oil completely

Time to taste:)

Serve with the sauce of your choice