Crispy, spicy chicken wings with the unmistakable flavors of Kerala. Marinated in a bold blend of spices and fried in coconut oil with fragrant curry leaves, this is the perfect appetizer for any occasion. Best when marinated for several hours to let the flavors fully develop.
Prep20 min
Cook25 min
Soak120 min
Servings4
Serving size: 3 wings
414cal
24gprotein
14gcarbs
Ingredients
500 g Chicken Wings (About 12 pieces, cleaned and patted thoroughly dry)
1.5 tbsp Ginger Garlic Paste
1 tbsp Kashmiri Red Chilli Powder (Provides color and mild heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Black Pepper Powder (Coarsely ground for best flavor)
Crispy, protein-packed Kerala fried chicken wings – a perfectly spiced comfort food!
This south_indian dish is perfect for snack. With 414.11 calories and 24.39g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
3 tbsp Rice Flour (Key for a crispy coating)
1 tbsp Cornstarch
1 cup Coconut Oil (For shallow frying)
1 sprig Curry Leaves (About 15-20 leaves)
2 pcs Green Chillies (Slit lengthwise)
0.5 pcs Onion (Thinly sliced, for garnish)
4 pcs Lemon Wedges (For serving)
Instructions
1
Marinate the Chicken
Ensure the chicken wings are cleaned and patted completely dry with paper towels. This is crucial for a crispy result.
In a large bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala, black pepper, lemon juice, and salt. Mix well to form a thick paste.
Add the dry chicken wings to the spice paste. Use your hands to rub the marinade thoroughly into each wing, ensuring they are fully coated.
Cover the bowl and refrigerate for at least 2 hours. For the most intense flavor, marinate overnight (up to 12 hours).
2
Coat the Wings
Remove the marinated chicken from the refrigerator about 15-20 minutes before frying.
Sprinkle the rice flour and cornstarch evenly over the wings.
Toss the wings until each piece has a light, even, and slightly dry coating. There should be no wet patches.
3
Shallow-Fry the Wings
Pour the coconut oil into a wide, heavy-bottomed pan or kadai. Heat over medium-high heat until the oil reaches a temperature of 350°F (175°C), or until a small piece of the coating sizzles immediately.
Carefully place the coated wings into the hot oil in a single layer. Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
Fry for 5-7 minutes on the first side until golden brown and crisp. Flip the wings carefully and fry for another 5-7 minutes on the other side.
The wings are done when they are deep golden brown, crispy, and cooked through. The internal temperature should register 165°F (74°C) on a meat thermometer.
During the last minute of frying the final batch, add the sprig of curry leaves and slit green chillies to the oil. They will crackle and become fragrant and crisp in about 30-45 seconds.
4
Drain and Serve
Using a slotted spoon, remove the fried chicken wings from the pan and place them on a wire rack to drain any excess oil. This keeps them crispy.
Scoop out the crispy curry leaves and green chillies and scatter them over the fried wings.
Serve immediately while hot, garnished with thinly sliced onions and lemon wedges on the side for squeezing.
