Treat yourself to these mouth-watering Tandoori Fried Chicken Wings, a fusion of spicy tandoori flavours and crispy fried goodness. Perfect for a snack or a party appetiser, these wings are sure to be a hit!

Tandoori Fried Chicken Wings combine the traditional Indian flavours of tandoori spice with the irresistible crunch of fried chicken. Marinated in a blend of spices and yoghurt, then fried to perfection and tossed in a tangy tandoori sauce, these wings are a true culinary delight.

Ingredients:

• 1 kg chicken wings (flats if preferred)
• 2 teaspoons salt
• 2 teaspoons Kashmiri chilli powder
• 2 teaspoons black pepper powder
• 2 teaspoons tandoori powder
• 1 teaspoon MSG (optional)
• 1 tablespoon garlic powder
• 1 tablespoon ginger powder
• 120ml plain yoghurt
• 1 cup plain flour
• 1 cup cornflour
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 1 teaspoon tandoori powder
• Vegetable oil (for frying)
• 125g butter
• 1 tablespoon tandoori powder
• 1 tablespoon Kashmiri red chilli powder
• 1 cup tomato ketchup
• Fresh coriander, finely chopped (for garnish)

Instructions:

1. Marinate the Chicken Wings:
   • Place 1 kg of chicken wings in a large bowl. Add 2 teaspoons each of salt, Kashmiri chilli powder, black pepper powder, and tandoori powder. Also, add 1 teaspoon of MSG (if using), and 1 tablespoon each of garlic powder and ginger powder.
   • Mix thoroughly to ensure the spices coat the chicken evenly.
   • Add 120ml of plain yoghurt to the spiced chicken. Mix well again.
   • Cover and marinate in the fridge for at least 3 hours, or preferably overnight.
2. Prepare the Coating:
   • In a large container with a lid, combine 1 cup of plain flour and 1 cup of cornflour.
   • Add 1 teaspoon each of salt, black pepper powder, and tandoori powder to the flour mixture. Mix well.
3. Coat the Wings:
   • Place the marinated chicken wings in the container with the flour mixture.
   • Cover with the lid and shake well to coat the wings evenly.
   • For a thicker coating, dip the wings in cold water and then back into the flour mixture. However, for this recipe, a thin layer is preferred, so no double dipping is needed.
4. Fry the Wings:
   • Heat vegetable oil in a deep frying pot to 180°C (350°F).
   • Check the oil temperature by inserting a wooden spoon; it should bubble when the oil is ready.
   • Fry the wings in batches to avoid overcrowding. Each batch should take about 9 minutes to cook until golden and crispy.
   • Remove the wings and drain on a paper towel-lined plate.
5. Prepare the Tandoori Sauce:
   • In a large pan, melt 125g of butter over medium heat.
   • Add 1 tablespoon each of tandoori powder and Kashmiri red chilli powder. Stir well to combine.
   • Add 1 cup of tomato ketchup and mix thoroughly.
   • Add the fried wings to the sauce and toss to coat evenly.
6. Serve:
   • Transfer the coated wings to a serving platter.
   • Garnish with a generous handful of finely chopped fresh coriander.

Tips for Perfect Tandoori Fried Chicken Wings:

• Marination: Allow the chicken to marinate for at least 3 hours or overnight for the best flavour.
• Oil Temperature: Maintain the oil at the correct temperature to ensure the wings cook evenly and become crispy.
• Sauce Coating: Ensure the wings are well coated with the sauce for maximum flavour.

Enjoy these Tandoori Fried Chicken Wings, bursting with flavour and crispiness. Perfect for any gathering or as a delightful snack!