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Chicken 65 Wings (Indian Masala Fried Wings)

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This is a sponsored post written by me on behalf of Draper Valley Farms. All opinions are 100% mine.

When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! With Football season coming to an end it means one thing…menu planning for the Big Game! Game day has always been a big deal in my household, because my husband absolutely loves the sport, and I love any excuse to exercise my creative side with game day snacks. There are no boring buffalo wings in this house!

As my foodie theme this past year and for 2020 has been to embrace my Indian culture & express it more deeply though the flavors of my food while keeping it more appealing to the western palate, I thought I’d put an Indian spin on the ever popular chicken wings for the Big Game. So, meet Chicken 65 Wings! Chicken 65 is a widely popular crispy fried, red hot chicken dish originating in Chennai, India, that is commonly served up as an appetizer or street food. There are a number of theories of how it got its name, one of which, is that it gained popularity in 1965. The other that seems quite plausible to me, is that it was featured on a restaurant menu as the 65th dish and was often ordered as “Chicken 65”. Other theories include that the chicken was cut up into 65 little pieces, or that there were 65 ingredients in the dish…both of these seem far-fetched to me.

Whatever the case, it’s popular now and is featured on most Indian restaurant menus and there’s no two recipes of it alike. It is however essentially a batter marinated chicken (most commonly boneless small pieces) with garlic-ginger and red chili powder along with other spices. Then cornstarch and rice flour or regular flour is added to the marinade and mixed, before it is deep fried. The fried chicken is then tossed in a hot sauce of curry leaves, more ginger and garlic, peppers and red chili paste. The dish also has Indo-Chinese flavors as it sometimes uses Soy Sauce and Asian chili-garlic hot sauces.

Here’s a little about how I went about making my Chicken Wings version of Chicken 65: Start with a good quality chicken wing. I used RANGER® The Free Range Chicken by Draper Valley Farms, which is a northwest locally raised and processed chicken. I prefer these free range chickens because you can be assured you’re getting a 100% vegetarian fed bird with no antibiotics ever. Free-range also means the wings are non-GMO and aren’t oversized and pumped full of water, which makes them the perfect wings for frying. Their chicken products are Air chilled & packed locally and so are only available in the Pacific Northwest. If you’re in the PNW here’s where to buy RANGER® and ROXY™. I marinated the wings with garlic-ginger paste, red chili powder, spices and yogurt, that helps all the spices stick to the wings and it tenderizes the meat to keep it extra juicy. Traditionally the flour (rice or regular AP Flour) along with cornstarch is added to the marinated chicken itself and then it is dropped piece-by-piece into hot oil to fry. I decided to dredge my wings in a cornstarch- rice flour mixture instead of mixing it into the marinade to give them a little crispier coating. You can also take it a step further and place the dredged chicken on a sheet pan in the fridge to air dry, which gives it an even crunchier coating. You can then air fry or deep fry (which I did, as I don’t own an air fryer yet) the wings until cooked. While the last batch of chicken wings are frying you quickly make the sauce with some curry leaves (these are important to the flavor of chicken 65, and are available at Indian grocery stores), more ginger and garlic with red chili powder and paste, a touch of ketchup for sweetness and you toss the fried chicken in it. It’s finger tingling & licking good, especially with a cold refreshing beer! Find more wing & chicken recipes for RANGER® and ROXY™. For more great chicken recipes and promotions for Draper Valley Farm’s RANGER® and ROXY™ products follow them on Facebook, YouTube, Twitter, Instagram and Pinterest.

Chicken 65 Wings (Indian Masala Fried Wings)
Yields 24
When the popular Indian Chicken 65 appetizer get an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!!
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Ingredients
  1. • 2-3lbs Chicken Wings ( 24-30 wings)
  2. • Oil for frying
Yogurt Marinade for Chicken
  1. • 1/4 cup Yogurt
  2. • 2 tsp red chili powder (Kashmiri preferably)
  3. • 1 tsp coriander powder
  4. • ½ tsp garam masala
  5. • 1 tsp grated fresh ginger
  6. • 2 tsp grated fresh garlic
  7. • 1/4 tsp black pepper
  8. • Juice of 1/2 Lime
Breading
  1. • 1/2 cup rice flour (you can use A.P Flour instead)
  2. • 1 cup cornstarch
For the Sauce
  1. • 2 tbsp oil (use oil from the frying pot)
  2. • 1/2 tsp cumin seeds
  3. • 1 sprig of curry leaves
  4. • 1 tbsp fresh garlic (finely minced)
  5. • 1 tsp fresh ginger (finely mined)
  6. • 1/2-1 tsp Kashmiri chilli powder
  7. • 1-2 tbsp chilli paste/ (Sambal oelek/sriracha) {add more or less depending on your heat tolerance}
  8. • 1 tbsp ketchup (optional)
  9. • 2 tbsp water
  10. • 1 jalapeno pepper (sliced for garnish)
Instructions
  1. - In a large mixing bowl add all the ingredients for the marinade mix it well.
  2. - Toss the chicken wings in the marinade and stir them around so that all the wings are coated well.
  3. - Cover, refrigerate and let the chicken marinate for at least a couple hours or even overnight.
  4. - About1.5 hrs before you want the serve the chicken, mix together the breading rice flour & cornstarch.
  5. - Dredge each one of the chicken wings individually in the breading without shaking off the marinade (it will help the breading stick to the chicken). And lay the dredged chicken wings on a sheet pan, not touching each other.
  6. - Then (optional step for extra crispy chicken!) place the sheet pan in the fridge, uncovered for about 45mins or so to dry out the breading.
  7. - Then take out the chicken about 15-20 minutes before frying while you prep the frying stage.
  8. - Heat frying oil about 2 inches deep in a heavy bottom pot or cast iron pan until it reaches 370F
  9. - Fry the chicken wings in small batches for about 8-10 minutes on medium- medium-high heat until crispy and golden and cooked all the way through. Drain on paper towels and set aside.
  10. -Once all the chicken wings are cooked, heat a skillet on high.
  11. - Add a couple tablespoons of the frying oil to the pan.
  12. - When the oil is hot, add the cumin seeds, and sauté for a minute. Then throw in the curry leaves and they will splutter and turn crisp in a minute or two.
  13. -Quickly add the minced garlic, ginger, chilli powder, chilli paste & ketchup and sauté for 1-2 minutes .
  14. - Finally, add 2 tsp of water. Remove from the heat and stir to combine. Add the sauce to the chicken and toss well to combine in a large bowl.
  15. - Garnish with sliced jalapeno peppers & serve hot.
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