Chicken Wings 


Serves 6 
MARINATE TOGETHER 

  • 12 chicken wings (800 - 900 gm, choose small size) 
  • 1½ tbsp ginger-garlic paste, 1 tbsp soya sauce, 2 tsp vinegar 
  • ½ tsp pepper, 1 tsp salt, 1 tbsp oil 
  • 2 dry red chilies - soaked for 10 minutes in ¼ cup hot water 
BATTER (MIX TOGETHER) 
  • 2 egg whites, 2 tbsp plain flour (maida), 2 tbsp cornflour, ¼ tsp 
  • salt ¼ tsp pepper, ¼ tsp Ajinomoto, a pinch of orange-red color 
TO COAT 
  • 8 tbsp tomato ketchup, 1½ tsp vinegar 
  • 1½ tbsp soya sauce, a pinch of salt and pepper 
  1. Grind the soaked red chilies along with garlic and ginger to a paste. To this paste, add 2 tbsp soya sauce, 2 tsp vinegar, ½ tsp pepper, 1 tsp salt, and 1 tbsp oil. Marinate the chicken wings in this paste. Keep aside in the refrigerator for at least 2- 3 hours or till serving time. 
  2. Mix all ingredients of the batter in a bowl. Heat oil in a kadhai. Dip wings in batter and fry 5-6 pieces at a time, keeping the chicken in oil for about 3-4 minutes in medium hot oil till chicken turns light golden and gets cooked. Keep aside. 
  3. To serve, heat 2 tbsp oil in a pan. Reduce heat. Add ketchup, vinegar, soya sauce, salt, and pepper. Mix well. Add fried wings, stir for 2 minutes to coat all the pieces with the sauces. Serve hot wings immediately with chili sauce. 
Tip: 
You can divide the wings into two pieces from the joint of the bone if you want smaller wings. You can substitute other cuts of chicken for wings.


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