Crispy Tandoori Chicken Wings Recipe

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About Tandoori Chicken Wings

The tandoori flavor is among my favorites in Indian cuisine, and tandoori chicken is the best. It may be fried wings, oven-baked wings, tandoori curry, or even tandoori biryani. These tandoori flavors take the dish to the next level. Tandoori chicken wings can be served alone or with yogurt or mint-flavored yogurt sauce (add some black salt, mint leaves, and green chilies to flavor the yogurt). Once in a while, we crave fried chicken, especially during the weekends while watching a movie or any game, and instead of going out to restaurants, I prefer making them at home. The only reason is because of many unhappy restaurant servings. Either it’s soggy, not spicy, or there are not enough flavors as desired. The best part about making chicken wings at home is you can play around with the spices and prepare them to your taste. This recipe is very simple to make, giving your wings a chatpata flavor. It’s spicy and tangy. I have added the flavors that my family loves. If desired, you can also add some turmeric powder, cumin powder, and coriander powder.

Ingredients

For Marination

8 Chicken wings ¼ cup Chickpea flour or Besan ½ teaspoon Salt 1 teaspoon Red chile powder or Cayenne powder ½ teaspoon Tandoori masala powder ¼ teaspoon Amchur powder ⅛ teaspoon Black salt 3 Garlic cloves, chopped ½ inch Ginger, grated 1 Serrano or Green chile grated ¼ teaspoon Dried mint leaves (optional) 3 tablespoon Yogurt

For coating and dredging

¾ cup All purpose flour or Maida ½ teaspoon Tandoori masala powder (add upto 1 teaspoon for more strong flavor) ½ teaspoon Chat masala ½ teaspoon Salt ½ teaspoon Cayenne powder or Red chile powder 1 Egg Vegetable oil for frying

How to make crispy tandoori chicken wings?

Marinate the chicken

Add chickpea flour, salt, red chile powder, tandoori masala powder, amchur powder, black salt, garlic cloves, ginger, green chile, dried mint leaves, and yogurt, and mix well. Now add the chicken pieces and toss until combined. Keep it in the refrigerator for atleast 1-2 hours or overnight.

Dry-wet-dry method

Whisk the egg and keep it aside. In a plastic cover or Ziploc, add the flour, tandoori masala, chat masala, salt, and cayenne powder. Add the marinated chicken wings to the flour mixture and give this a nice mix so that the flour gets distributed on the wings equally. Keep the leftover flour aside and use it for the next coating. You can also use fresh flour or bread crumbs here if required. Coat each of these wings in the egg and then coat again in the flour

How to fry crispy chicken wings

Heat oil in a heavy-bottomed pan for frying. Once the oil is hot, drop chicken wings in batches and fry on medium to medium-high flame till they are crispy and golden brown in color. Do not overcrowd the pan. Transfer this to a paper towel to absorb any excess oil. Repeat the process for the remaining wings. Serve with yogurt dip, and enjoy.