𝐇𝐎𝐓 𝐂𝐇𝐈𝐋𝐋𝐈 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐖𝐈𝐍𝐆𝐒

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

𝙁𝙤𝙧 𝘽𝙧𝙞𝙣𝙞𝙣𝙜:

Cold Water 1 litre
Salt 1 tablespoons
White Vinegar 3 tablespoons

𝙁𝙤𝙧 𝙈𝙖𝙧𝙞𝙣𝙖𝙩𝙞𝙤𝙣 & 𝘾𝙤𝙖𝙩𝙞𝙣𝙜:

Chicken wings 1/2 kg
Salt to taste
Paprika Powder 1 teaspoon (heaped)
Black Pepper Powder 1/2 teaspoon
Dark Soya Sauce 1/2 tablespoon
White Vinegar 1 teaspoon
Fresh Garlic Paste 1 teaspoon (heaped)
Baking Powder 1/2 tablespoon
Egg (beaten) half
All Purpose Flour 2-3 tablespoons
Cornflour 2 tablespoons
Oil for frying

𝙁𝙤𝙧 𝙎𝙖𝙪𝙘𝙚:

Oil 1-2 tablespoon
Garlic (finely chopped) 1/2 tablespoon
Ginger (finely chopped) 1/2 tablespoon
Bird’s Eye Chilli (dried) 2
White part of Spring Onion (sliced) 3 stalks
Sambal Oelek 2 tablespoons (heaped)
Ketchup 3 tablespoons
Red Bell Pepper (cubed) 1/2 (medium sized)
Onion (cubed) 1/2 (medium sized)

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:

𝘽𝙧𝙞𝙣𝙞𝙣𝙜:

Take a bowl and add 1 litre of Ice Cold Water in it.

Add salt and vinegar in the water and mix it well to fully dissolve the salt in the water

Put chicken wings in this brine mixture making sure they are completely covered.

Cover the bowl and place it in the refrigerator to brine the wings for minimum 2-3 hours.

Note: Brining makes the meat tender, juicier & flavourful.

After 2 hours take it out of the refrigerator and wash them really well & discard the brine mixture.

𝙈𝙖𝙧𝙞𝙣𝙖𝙩𝙞𝙤𝙣 & 𝙎𝙖𝙪𝙘𝙚

Use paper towels to pat the wings completely dry, removing excess moisture and water. Ensure the wings are thoroughly dry before applying the marinade. This step is crucial for achieving a crispy coating.

Marinate the wings with Salt, Paprika Powder, Black Pepper Powder, Dark Soya Sauce, White Vinegar and Garlic Paste.

Use your hands to massage these spices into all of the wings, making sure they are all coated evenly.

Add in baking powder and give it a good mix and leave it to marinate for 1-2 hours.

After 2 hours add in the beaten egg and toss in some all purpose flour and cornflour to slightly coat them - don’t worry if it’s sticky.

Meanwhile, heat oil in a pan over medium heat.

Deep fry the wings in batches over medium heat for 8-10 minutes or until cooked through.

When done, take it out of the pan on a wire rack and set it aside.

Now to make the sauce, heat 2 tablespoons of oil in a wok over medium heat.

Add in finely chopped garlic, ginger, white part of spring onion and dried bird eye chillies.

Sauté it for few seconds until fragrant.

When done, add in cubed onions, red bell pepper, sambal oelek and ketchup.

Sauté it on a medium high flame for 1-2 minutes.

When done, toss the fried wings in the sauce until thoroughly coated.

Turn off the heat and serve these restaurant style hot chilli wings immediately & enjoy!!! #chickenwings #chicken wingsrecipe #spicychicken #spicywings #friedwings #chickenwingsfry #friedchickenwings #chillichicken #chillichickenwings