Kerala Fried Chicken Wings
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.Ensure the chicken wings are cleaned and patted completely dry with paper towels. This is crucial for a crispy result.
- c.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.
- d.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.
- e.Cover the bowl and refrigerate for at least 2 hours. For the most intense flavor, marinate overnight (up to 12 hours).
- 2
Step 2
- a.Coat the Wings
- b.Remove the marinated chicken from the refrigerator about 15-20 minutes before frying.
- c.Sprinkle the rice flour and cornstarch evenly over the wings.
- d.Toss the wings until each piece has a light, even, and slightly dry coating. There should be no wet patches.
- 3
Step 3
- a.Shallow-Fry the Wings
- b.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.
- c.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.
- d.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.
- e.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.
- f.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
Step 4
- a.Drain and Serve
- b.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.
- c.Scoop out the crispy curry leaves and green chillies and scatter them over the fried wings.
- d.Serve immediately while hot, garnished with thinly sliced onions and lemon wedges on the side for squeezing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute the coconut oil. Its aroma is key to the dish.
- 2Marinating overnight is highly recommended as it allows the spices to penetrate deep into the chicken, making it much more flavorful.
- 3Ensure the oil is at the right temperature (350°F / 175°C). If it's too cool, the chicken will be greasy; if it's too hot, the outside will burn before the inside is cooked.
- 4Frying in batches is crucial. Overcrowding the pan lowers the oil temperature and results in soggy, not crispy, chicken.
- 5The combination of rice flour and cornstarch gives the wings an extra crispy texture that lasts longer.
- 6Patting the chicken wings completely dry before marinating is the secret to achieving a super crispy skin.
Adapt it for your goals.
Healthier Option
For a less oily version, bake the wings in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. You can also use an air fryer at 380°F (190°C) for 18-20 minutes, shaking the basket occasionally.
Spicier VersionSpicier Version
Increase the heat by adding 1/2 teaspoon of a hotter red chilli powder (like Guntur or Cayenne) to the marinade, or add more slit green chillies to the frying oil.
Different Cuts of ChickenDifferent Cuts of Chicken
This recipe works wonderfully with chicken drumettes, boneless chicken thighs cut into bite-sized pieces, or even chicken lollipops. Adjust frying time accordingly.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Anti-Inflammatory Spices
The marinade contains turmeric, which has a powerful compound called curcumin known for its potent anti-inflammatory and antioxidant properties. Ginger and garlic also contribute to reducing inflammation.
Boosts Immunity
Ingredients like ginger, garlic, and black pepper have been traditionally used to support the immune system due to their antimicrobial and antiviral properties.
Frequently asked questions
A single serving of Kerala Fried Chicken Wings (approximately 3 wings) contains around 450 calories. This is an estimate and can vary based on the size of the wings and the amount of oil absorbed during frying.