Chicken Wings 65 Recipe

Name: Chicken Wings 65
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Chicken Wings; 2 cups Oil, For Frying The Wings; 2 teaspoons Roughly Chopped Ginger; 2 teaspoons Roughly Chopped Garlic; 1 whole Serrano Pepper, De-seeded; 1/4 cups Plain Yogurt; 2 Tablespoons Cornstarch; 1 teaspoon Cayenne Pepper; 1 teaspoon Soy Sauce; 1/2 teaspoons Salt; 1 Tablespoon Cooking Oil; 1 teaspoon Black Mustard Seeds; 2 whole Shallots, Diced Small; 2 sprigs Curry Leaves; 1 teaspoon Freshly Squeezed Lemon Juice; 1 Tablespoon Ketchup; 1/2 teaspoons Salt

Servings: persons

1- 1/2 pound Chicken Wings
2 cups Oil, For Frying The Wings
2 teaspoons Roughly Chopped Ginger
2 teaspoons Roughly Chopped Garlic
1 whole Serrano Pepper, De-seeded
1/4 cups Plain Yogurt
2 Tablespoons Cornstarch
1 teaspoon Cayenne Pepper
1 teaspoon Soy Sauce
1/2 teaspoons Salt
1 Tablespoon Cooking Oil
1 teaspoon Black Mustard Seeds
2 whole Shallots, Diced Small
2 sprigs Curry Leaves
1 teaspoon Freshly Squeezed Lemon Juice
1 Tablespoon Ketchup
1/2 teaspoons Salt

1
For the wings:
2
Remove the tips of the wings and discard.
3
Using a knife, separate the wings at the joint, so you have 2 pieces for each wing.
4
For the marinade, in a mini processor, process ginger, garlic, and serrano until a smooth paste forms.
5
Transfer to a large bowl and combine with the remaining marinade ingredients until smooth and blended.
6
Evenly coat wing pieces in this.
7
Set aside for 30 minutes.
8
Heat 2 cups of oil in a deep sided pan or fryer.
9
When the oil is hot, tested either with a deep fry thermometer (350 degrees F to 365 degrees F) or when bubbles form around the end of a wooden spoon immersed in the oil.
10
Add the wings in batches, 6-8 at a time (do not crowd pan), keeping flame medium-high.
11
Fry till all sides are golden brown and meat is cooked through.
12
Drain on paper towels.
13
After each batch, make sure oil is at an optimum temperature before adding the next batch.
14
Continue process until all the wings are fried.
15
For the seasoning:
16
Heat canola oil in a small skillet.
17
Add in mustard seeds.
18
When the seeds begin to pop, add shallots and curry leaves.
19
Fry till browned and crisp.
20
Take off heat, mix in lemon juice and ketchup.
21
Combine well.
22
Season to taste with salt.
23
Pour over the warm chicken wings and serve.

1192

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1- 1/2 pound Chicken Wings, 2 cups Oil, For Frying The Wings, 2 teaspoons Roughly Chopped Ginger, 2 teaspoons Roughly Chopped Garlic, and more.

Yes, Chicken Wings 65 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.

That's it — enjoy your meal!

Chicken Wings 65

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions