Chicken Wings Recipe
With this quick and easy recipe, you will have delectable, extra crispy, golden brown, and seriously finger-licking good-fried chicken wings. With tender meat on the inside and crispier texture on the outside, these Fried Chicken Wings are easy to make using a handful of ingredients.
As a mother of wings-fanatic kids, this Chicken wings recipe is my go-to recipe. It tastes flavorsome, and the kids always say these are the best classic wings they’ve ever had!
Marinated in a flavourful spice mixture with yogurt and double-fried until crispy golden brown, this Southern classic is a must-have appetizer for game day, a busy weeknight meal, or a delicious snack of crispy fried chicken wings!
Try it, and I am sure you will not be disappointed. Corn flour is a total game-changer. It gives fried wings the perfect flavorful, crispy, and delicious texture!
Try this recipe if you crave restaurant-style fried chicken wings next time. These are just perfect!
Why You’ll Love This Recipe
-
Minimal effort recipe: This recipe is effortless. It lets you enjoy the juiciest, mouth-watering fried wings. Once the seasoning sets, they are crispy, quick, and easy.
-
Tender and Crispier simultaneously: Chicken wings are crispy and flaky with a good kick. The recipe offers your palate the experience of tender and crunchy bites. The loud crisp of every nibble makes it irresistible.
-
Flavorful with no fancy ingredients: Do not rush to the market to buy expensive fried wings. This recipe lets you get the same copycat KFC fried wings flavor with all the dry ingredients in your cabinet.
-
Make ahead of time: Short of time? Do not worry. You can prepare these chicken wings ahead by seasoning and frying them on low flame and storing them in the refrigerator. When they are ready to serve, fry them again on high flame to get super crispy wings.
Ingredients
Chicken: I used broiler chicken wings, specifically bred, to grow big, fast, and efficient for producing meat products. Broiler chicken offers the most efficient chicken wings with a crunchy coating.
Secret ingredients
Corn flour: Corn flour is a secret ingredient to extra crispy skin. This whole-grain flour is made from very finely milled dried corn kernels. Its nutty, sweet flavor makes it popular in baked goods and as a coating for fried foods. Coating wings in corn flour with a seasoned mixture before frying seals in the meat juices gives them a crispy, golden-brown exterior.
Gram flour: Gram flour or chickpea flour is made from ground chickpeas, a staple ingredient traditionally used in Indian and Middle Eastern cooking. It is used to make the batter for bhajis, pakoras, or flatbreads. The naturally gluten-free and protein-rich gram flour coating is another secret ingredient to crispy fried wings. It helps draw out excess moisture and leaves the chicken wings extra crispy.
Other Ingredients
- Vinegar
- Salt
- Turmeric powder
- Red chili powder
- Chaat masala
- Ajwain
- Garam masala
- Ginger powder
- Corn flour
- Yogurt
- Coriander powder
- Ketchup
- Pinch of food color
- Cooking oil (for frying)
Instructions
- Add chicken to a mixing bowl, add vinegar, mix it, and set aside for fifteen minutes. The acidic nature of vinegar cleans the chicken thoroughly. A splash of vinegar also tenderizes the chicken and enhances the flavor.
- Combine all the spices, toss, and coat the chicken wings with salt and pepper and the above seasonings. Dredge each wing in the gram flour and corn flour mixture, ensuring it is coated thoroughly.
- Shake off any excess flour from the wings.
- After mixing everything, add a pinch of food color. The food color provides the perfect hue to the finished fried chicken wings. And mix it well again. Let it rest for 20 minutes.
- Heat oil in a heavy-duty pan over low flame. Add chicken wings and deep fry for 5 – 7 minutes until tender. Use tongs to remove them from the pan and let them cool.
- Now, heat oil in the pan over medium to high flame until it reaches 350 degrees. Add chicken wings and fry until the exterior crisps up.
- After the chicken wings are cooked to perfection, remove them from the oil and place them on a plate with a paper towel to drain excess oil.
Nabeela Pro Tips
- Pat dry the chicken wings with a paper towel before seasoning and coating. This is key to getting extra crispy wings. It ensures the flour evenly adheres to the dry meat.
- The cornflour coating helps create a crispy texture. It sticks to the outer layer, locking the moisture inside to prevent the wings from sopping.
- The coating must be dried to ensure crispy texture. If it is damp, it will not stick to the wings.
- Fry in batches and let the fried food have enough space around it without touching each other to cook evenly. This makes the exterior crisp. On the other hand, overloaded food in the pan gets closer together, leading to steam build-up. The food turns soggy instead of crunchy.
- Keep the badges in a warm oven until all are done. This will make the wings hot, juicy, and delicious!
- Double frying the wings helps you enjoy the juiciest chicken from the inside and the crispier texture outside.
FAQS
How Do You Serve Fried Chicken Wings?
Fried chicken wings are traditionally served with vegetables like Aloo Gobi Matar, masala fries, small celery sticks with optional baby carrots, or carrot sticks that add to their richness.
Easy homemade oven fries pair well with these juicy chicken wings if you prepare them for your kids.
I always prefer to serve wings on a large platter with blue cheese or ranch dips on the side. What’s more? I never mind accompanying golden brown and crispy onion rings with crunchy, juicy chicken wings.
Chicken Wings Recipe
Ingredients
Pre Marination
- 500 g Chicken
- 1/4 cup Vinegar
For Marination
- 1 tsp Salt
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Chaat Masala
- 1/3 tsp Ajwain
- 1/2 tsp Garam Masala
- 1 tsp Ginger powder
- 2 tsp Corn flour
- 2 tsp Yogurt
- 1 tsp Coriander powder
- 1 tsp Ketchup
- Pinch of food color
For Crying
- Cooking Oil (for frying) (Adjustable)
Instructions
- Add chicken to a bowl with vinegar, mix, and set aside for 15 minutes to tenderize and clean.
- Mix all spices, coat wings with salt, pepper, and seasonings. Dredge in gram and corn flour.
- Add a pinch of food color and mix again. Let the wings rest for 20 minutes.
- Heat oil over low flame, fry wings for 5-7 minutes until tender. Remove and let cool.
- Heat oil to 350°F, fry wings until crispy.
- Drain wings on a paper towel. Enjoy!