Topkhana Chicken Wings (6 Pcs) Recipe
Chicken wings fried in spiced batter
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Ingredients
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Marinade
Spiced Batter / Coating
Finishing & Frying
Method
Marinade
- 1
Prepare and marinate wings
Trim any excess skin from the wings, rinse and pat completely dry. In a bowl combine yogurt, garlic paste, ginger paste, kosher salt, black pepper, and lemon juice. Add the wings and toss to coat fully. Cover and refrigerate for 30–60 minutes (up to 4 hours). The yogurt tenderizes and builds base flavor.
Spiced Batter / Coating
- 2
Make batter
In a shallow bowl or wide dish whisk together all-purpose flour, cornstarch, rice flour, baking powder, red chili powder, garam masala, ground cumin, turmeric, and salt. Gradually whisk in cold water to form a smooth, thick batter that clings to the back of a spoon — about 3 tablespoons of water (0.25 cups) but adjust to reach a coating-pancake consistency (not runny).
- 3
Coat wings
Remove wings from the marinade, allowing excess yogurt to drip off briefly. One at a time, dip each wing into the spiced batter, turning to fully coat. Let excess batter drip back into the bowl. If you prefer an extra-crisp crust, after battering you can lightly dust the wings with a teaspoon of extra flour or cornstarch.
Finishing & Frying
- 4
Heat oil
In a heavy-bottomed skillet or deep pan, add enough vegetable oil so wings will be partially submerged (about 1.5–2 cups for a medium skillet). Heat over medium-high until oil registers 350°F (175°C) on a thermometer, or when a small drop of batter sizzles and rises steadily.
- 5
Fry wings
Carefully add wings in a single layer without overcrowding (work in 2 batches if necessary). Fry for 6–8 minutes, turning occasionally, until the batter is deep golden brown and the internal temperature reaches 165°F (74°C). If wings brown too quickly, reduce heat to medium. For extra-crisp, after 6 minutes remove briefly, let oil return to temperature, then return wings for another 1–2 minutes.
- 6
- 7