Gunpowder Wings Recipe

Name: Mowgli Street Food Newcastles Gunpowder Wings Recipe
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg chicken wings (split into drumettes and flats); 1 cups plain yogurt; 2 tbs ginger-garlic paste; 2 tbs lemon juice; 1.5 tsp salt; 0.5 tsp black pepper; 0.75 cups plain all-purpose flour; 0.25 cups cornstarch (or rice flour for extra crisp); 0.5 tsp baking powder; 1 tbs chat masala (chaat masala); 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp cayenne pepper (optional, for heat); 1 lts vegetable oil (for deep frying); 0.5 cups red onion (thinly sliced); 0.5 cups fresh coriander (cilantro), roughly chopped; 1 unit fresh lemon (cut into wedges); 1 tsp extra chat masala (for sprinkling); 0.5 tsp fine sea salt or flaky salt; 0.25 tsp black pepper (freshly cracked)

Inspired by Mowgli Street Food Newcastle

Time1h 25m

Serves4

Golden fried wings tossed in chat masala spices and then brightened with red onion & fresh coriander. Crisp, savoury and delicious.

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Ingredients

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Chicken Wings & Marinade

2 2/3 lb (1.2 kg) chicken wings (split into drumettes and flats)

1 cups plain yogurt

2 tbs ginger-garlic paste

2 tbs ReaLemon lemon juice

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Coating & Frying

3/4 cups plain all-purpose flour

1/4 cups cornstarch (or rice flour for extra crisp)

1/2 tsp Baking powder

1 tbs chat masala (chaat masala)

1 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp turmeric

1/4 tsp cayenne pepper (optional, for heat)

1 lts vegetable oil (for deep frying)

Finishing Toss & Garnish

1/2 cups red onion (thinly sliced)

1/2 cups fresh coriander (cilantro), roughly chopped

1 unit fresh lemon (cut into wedges)

1 tsp extra chat masala (for sprinkling)

1/2 tsp fine sea salt or flaky salt

1/4 tsp black pepper (freshly cracked)

Method

Chicken Wings & Marinade

Pat wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock.

In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, salt and black pepper. Whisk until smooth.

Add the wings to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (or overnight) to tenderize and infuse flavor.

Coating & Frying

About 30 minutes before frying, remove wings from fridge to take the chill off. Preheat a deep heavy-bottomed pot or deep-fryer with vegetable oil to 175°C (350°F). Use a thermometer to maintain temperature.

In a wide shallow bowl or rimmed plate, whisk together flour, cornstarch, baking powder, chat masala, ground cumin, ground coriander, turmeric and cayenne pepper. Taste a tiny pinch to gauge seasoning — it should be savory and aromatic.

Working in batches to avoid overcrowding, shake excess marinade from each wing and dredge thoroughly in the seasoned flour mixture, pressing so a light, even coating adheres. Place coated wings on a wire rack for 5–10 minutes to set the coating.

Carefully lower 6–8 wings (depending on pot size) into the hot oil. Fry until golden brown and crispy and the internal temperature reaches 75°C (165°F), about 8–10 minutes per batch. Adjust heat to keep oil between 160–180°C so wings cook through without burning the crust.

Use a slotted spoon to transfer fried wings to a wire rack set over a sheet pan to drain. Repeat with remaining wings. For extra crispiness, you may double-fry: after the first fry, rest for 5 minutes and return to oil at 190°C (375°F) for 1–2 minutes until extra-crisp.

Finishing Toss & Garnish

While wings are still hot, place them in a large clean bowl. Immediately sprinkle the extra 1 tsp chat masala, sea salt and freshly cracked black pepper over the wings.

Add the thinly sliced red onion and chopped fresh coriander. Toss gently but thoroughly so the spices, onion and herbs cling to the wings and the heat slightly wilts the onion for brightness.

Taste and adjust: add a squeeze of lemon juice over the wings if you want more brightness, or more chat masala to intensify the tangy-savoury flavor.

Transfer to a serving platter, garnish with lemon wedges and scatter any remaining coriander. Serve immediately while hot and crisp.