Mathania Chilli Chicken Wings

Instructions

1. 1

   Prepare the Mathania Chilli Paste

   • Place the dried Mathania chillies in a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft.
   • Drain the softened chillies, reserving a few tablespoons of the soaking water.
   • Transfer the chillies to a grinder along with the garlic cloves. Add 2-3 tablespoons of water (or the reserved soaking water) and grind to a smooth, vibrant red paste. Set aside.
2. 2

   Marinate the Chicken Wings

   • Wash the chicken wings and pat them completely dry with paper towels. This is crucial for crispy skin.
   • In a large bowl, combine the wings with ginger-garlic paste, lemon juice, 1 tsp of salt, and black pepper powder.
   • Mix thoroughly to ensure each wing is well-coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3. 3

   Fry the Chicken Wings

   • In a separate bowl, whisk together the corn flour and all-purpose flour.
   • Dredge each marinated wing in the flour mixture, ensuring a light, even coating. Shake off any excess flour.
   • Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches 350°F (175°C).
   • Carefully place the coated wings into the hot oil, one by one. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for 8-10 minutes, turning occasionally, until the wings are golden brown, crispy, and fully cooked (internal temperature of 165°F or 74°C).
   • Remove the wings with a slotted spoon and let them drain on a wire rack.
4. 4

   Prepare the Mathania Chilli Sauce

   • In a large wok or pan, heat 2 tbsp of oil over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the prepared Mathania chilli-garlic paste. Cook for 5-7 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides.
   • Add the vinegar, soy sauce, sugar, and the remaining 0.5 tsp of salt. Mix well and cook for another 1-2 minutes until the sauce thickens slightly.
5. 5

   Toss and Serve

   • Add the crispy fried chicken wings to the pan with the prepared sauce.
   • Toss quickly and gently to coat all the wings evenly in the sauce.
   • Turn off the heat, garnish with chopped coriander leaves and spring onion greens.
   • Serve immediately to enjoy them while they are hot and crispy.