Chicken Wings Achari - 10 Recipe

Prepare achari spice mix

In a small dry skillet over medium heat, toast mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, coriander seeds, and nigella seeds for 2–3 minutes until aromatic and slightly darker. Watch carefully to avoid burning. Remove from heat and cool slightly.

Grind spices

Transfer the toasted seeds to a spice grinder or mortar and pestle. Grind to a coarse powder — you want texture, not a fine flour. Set aside 1.5 teaspoons of this coarse achari mix for the finishing tempering; keep the rest for the marinade.

Mix marinade

In a large bowl, combine whisked yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, salt, 2 tablespoons vegetable oil and the ground achari spice mix reserved for the marinade. Stir until smooth and evenly mixed.

Marinate wings

Pat the 10 chicken wings dry with paper towels. Make 2–3 shallow slashes in each wing to help the marinade penetrate. Add the wings to the marinade, rubbing mixture into the slashes and coating thoroughly. Cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor.

Heat oil

About 30 minutes before cooking, remove wings from fridge to come toward room temperature. In a large skillet or frying pan, heat 1/2 cup vegetable oil over medium-high heat until shimmering but not smoking.

Fry wings

Carefully shake off excess marinade from each wing (do not rub all off; some yogurt should remain for coating). Working in batches to avoid overcrowding, place wings skin-side down in the hot oil. Fry 6–8 minutes per side (12–16 minutes total) until golden brown, crisp on the outside and cooked through (internal temperature 74°C / 165°F). Transfer fried wings to a rack or paper towels to drain.

Make achari tempering

Pour off all but 1 tablespoon of oil from the skillet (reserve wings on a plate). If needed, add the tablespoon of ghee or butter and melt over medium heat. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon nigella seeds and 1/4 teaspoon lightly crushed fenugreek seeds. Fry gently for 20–30 seconds until mustard seeds pop and the aroma emerges. Add the reserved 1.5 teaspoons of coarse achari spice mix and stir for 10–15 seconds to bloom the spices.

Combine wings and tempering

Return the fried wings to the skillet and toss them in the hot tempering for 1–2 minutes so they get evenly coated and pick up the toasted spice flavors. If the mixture seems dry, add 1–2 teaspoons of water or lemon juice to loosen and glaze the wings.

Finish and garnish

Stir in the dried mango powder (amchur) or 1 teaspoon lemon juice, add sliced green chili if using, and toss with 2 tablespoons chopped cilantro. Adjust salt to taste. Remove from heat and transfer to a serving plate. Serve hot.