Description
Crispy crusted and well-seasoned appetizer so good you won’t eat just one.
Ingredients
- 1-½ pound Chicken Wings
- 2 cups Oil, For Frying The Wings
- FOR THE MARINADE:
- 2 teaspoons Roughly Chopped Ginger
- 2 teaspoons Roughly Chopped Garlic
- 1 whole Serrano Pepper, De-seeded
- ¼ cups Plain Yogurt
- 2 Tablespoons Cornstarch
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Soy Sauce
- ½ teaspoons Salt
- FOR THE SEASONING:
- 1 Tablespoon Cooking Oil
- 1 teaspoon Black Mustard Seeds
- 2 whole Shallots, Diced Small
- 2 sprigs Curry Leaves
- 1 teaspoon Freshly Squeezed Lemon Juice
- 1 Tablespoon Ketchup
- ½ teaspoons Salt
Preparation
For the wings:
Remove the tips of the wings and discard. Using a knife, separate the wings at the joint, so you have 2 pieces for each wing.
For the marinade, in a mini processor, process ginger, garlic, and serrano until a smooth paste forms. Transfer to a large bowl and combine with the remaining marinade ingredients until smooth and blended. Evenly coat wing pieces in this. Set aside for 30 minutes.
Heat 2 cups of oil in a deep sided pan or fryer. When the oil is hot, tested either with a deep fry thermometer (350°F to 365°F) or when bubbles form around the end of a wooden spoon immersed in the oil.
Add the wings in batches, 6-8 at a time (do not crowd pan), keeping flame medium-high. Fry till all sides are golden brown and meat is cooked through. Drain on paper towels.
After each batch, make sure oil is at an optimum temperature before adding the next batch. Continue process until all the wings are fried.
For the seasoning:
Heat canola oil in a small skillet. Add in mustard seeds. When the seeds begin to pop, add shallots and curry leaves. Fry till browned and crisp.
Take off heat, mix in lemon juice and ketchup. Combine well. Season to taste with salt.
Pour over the warm chicken wings and serve.
