Chennai Chicken Wings Recipe

Name: Chennai Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch; 2 tablespoons rice flour; 4 teaspoons cayenne pepper; 4 teaspoons paprika; 4 teaspoons ground cumin; 4 teaspoons garam masala; 1 teaspoon ground turmeric; 2 teaspoons freshly ground black pepper; 4 teaspoons kosher salt; For the Sauce:; 1/2 cup seasoned rice vinegar; 2 tablespoons thinly sliced red onion; 1 tablespoon thinly sliced ginger; 1/2 tablespoon minced fresh chives; 2 teaspoons sambal chili paste; 1/2 teaspoon red pepper flakes; 4 pounds chicken wings; 1 teaspoon vegetable oil, or as needed; For the Ginger Oil:; 1 tablespoon freshly grated ginger; 2 tablespoons vegetable oil

Servings: persons

2 tablespoons cornstarch
2 tablespoons rice flour
4 teaspoons cayenne pepper
4 teaspoons paprika
4 teaspoons ground cumin
4 teaspoons garam masala
1 teaspoon ground turmeric
2 teaspoons freshly ground black pepper
4 teaspoons kosher salt
For the Sauce:
1/2 cup seasoned rice vinegar
2 tablespoons thinly sliced red onion
1 tablespoon thinly sliced ginger
1/2 tablespoon minced fresh chives
2 teaspoons sambal chili paste
1/2 teaspoon red pepper flakes
4 pounds chicken wings
1 teaspoon vegetable oil, or as needed
For the Ginger Oil:
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil

1
Preheat the oven to 450 degrees F (230 degrees C).
2
Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.
3
Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.
4
Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.
5
Bake in the center of the preheated oven for 15 minutes.
6
Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.
7
Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8
Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.
9
To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.

935

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons cornstarch, 2 tablespoons rice flour, 4 teaspoons cayenne pepper, 4 teaspoons paprika, and more.

Yes, Chennai Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chennai Chicken Wings

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