Chicken 65 Wings with Cucumber Raita Dip
 
 
Author:
Serves: 6
Ingredients
Yogurt Marinade for Chicken:
  • 1½ tbsp salt
  • 1 tbsp red chili powder
  • ½ tsp garam masala
  • ½ tsp tumeric
  • ½ tsp coriander
  • 1 tsp cumin
  • 1 tsp grated fresh ginger
  • 3 garlic cloves, grated
  • ½ tsp black pepper
  • 1 cup yogurt
  • 4 lbs chicken wings (about 36 wings)
Cucumber Raita:
  • 1 cup yogurt
  • ½ cup mayo
  • 2 cloves garlic, minced or grated
  • juice of half a lemon
  • ½ of an English cucumber, seeded and finely diced
  • 1½ tsp salt
Breading:
  • 1 cup flour
  • 1 cup cornstarch
  • 1 tbsp salt
  • 1 tsp black pepper
Sauce:
  • 2 tbsp oil (peanut oil from the frying pot)
  • 1 tsp cumin seeds
  • handful curry leaves
  • 2 tbsp chile garlic paste (add more or less depending on your heat tolerance)
  • 2 tsp water
  • peanut oil for frying
Instructions
  1. In a large bowl (large enough to fit all the chicken wings), combine all of the ingredients for the yogurt marinade, except the chicken. Whisk to combine. Toss the chicken in the marinade to coat. Cover and refrigerate overnight.
  2. To make the cucumber raita, combine all the ingredients for the raita in a bowl and stir well to combine. Cover and refrigerate until ready to use.
  3. For the breading, whisk all the ingredients for the breading together. About an hour and a ½ before frying, dredge each one of the chicken wings in the breading. No need to wipe off any of the marinade. The marinade will actually help the breading stick. Just be sure to dredge each wing individually to make sure they are coated well. Place each wing on a baking sheet. When finished place the baking sheet with the chicken wings in the refrigerator for 1 hour. This is an important step, as it allows the breading to dry out and creates a crispier crust when frying.
  4. About 30 minutes before frying remove the chicken from the refrigerator. This helps to take the chill off of the chicken so it cooks evenly.
  5. Fill a 6-quart dutch oven or a heavy bottom pot with peanut oil, about 2 inches deep. Preheat the oil to 375°.
  6. Once the oil reaches temp, add about 6 to 7 wings and fry for 5 to 7 minutes. Remove the chicken wings from the oil and place on a cooling rack that is on top of a baking sheet. Place the baking sheet in a warm oven (190°). Finish frying all of the chicken and place each batch in the oven to keep them warm.
  7. Once you are finished frying all the chicken, place the wings in a large bowl. Set aside.
  8. Heat a skillet with 2 tbsp of peanut oil over medium heat. Once hot add the cumin seeds, and saute for 1 minute or until fragrant. Then throw in the curry leaves. Saute for 3-5 minutes or until the curry leaves start to wilt and look crisp. Add the chili garlic paste and saute for 1 minute. Finally, add 2 tsp of water. Remove from the heat and stir to combine. Add the sauce to the chicken and toss well to combine.
  9. Serve hot with the cucumber raita.
Recipe by Cooks and Kid at https://cooksandkid.com/chicken-65-wings/