Servings : Serves 4-6
There are never enough ways to serve up chicken wings, and this method combines the best of all worlds. The wings are first partially cooked in a flavourful marinade and then coated in breadcrumbs and deep fried until golden. So you end up with wings that are FULLY cooked, beautifully flavour-infused and gorgeously crispy.
Ingredients for Marinade
- 1 kg chicken wings, cut into drumettes and flats
- 2 tbsp yoghurt
- 1 tbsp tomato paste
- 2 tsp red chilli powder
- 1 lemon, juiced
- 1/2 tbsp coriander powder
- 2 tsp salt
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 cups breadcrumbs
- 2 eggs, lightly beaten
- 1 tbsp milk
- a pinch of salt and black pepper
- oil for deep frying
Mix all the marinade ingredients together and allow the chicken wings to marinate for at least an hour or refrigerate up to overnight.
Put the wings with the marinade into a pan and add about a quarter cup of water. Simmer over medium low heat whilst covered for about 10 minutes. Dry off the excess water if need be. The wings do not need to be FULLY cooked as they will be fried to finish them off.
Remove the wings from the pan and allow them to cool off completely. Once completely cool, beat an egg with the milk and salt/pepper. Dip the wings one at a time into the egg mixture, then coat with breadcrumbs. Deep fry them over medium heat until golden and crispy.
Serve with a dip of your choice.