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Sam Fore's Tuk Tuk Party Wings

Sam Fore's Tuk Tuk Party Wings

Chef, friend, and Spicewalla collaborator Sam Fore shares her secrets to perfecting these out-of-this-world wings. With vibrant flavours of ginger and fresh curry leaf, you might just replace your buffalo go-to! 


For party wings:
1 lb thawed chicken wings
2 Tbsp of Tuk Tuk Fried Chicken Spice
1/2 cup full-fat buttermilk
1 Tbsp ginger garlic paste (GGP)
3 Cups Canola oil (or safflower oil)
Zest of 1/2 lime

For curry leaf salt:
1/3 cup Spicewalla Cyprus Flake Salt
3-4 fresh curry leaves
Zest of 1/2 lime


For party wings:

  1. Dust thawed party wings with fried chicken spice and allow to sit for an hour.
  2. Halfway through, add the buttermilk & GGP, then massage it into the party wings.
  3. Pat dry (let it sit for 30 minutes in the buttermilk mixture if possible), and fry at 325F for 7-8 minutes or until crispy and golden brown.
  4. Sprinkle curry leaf salt to season, and add a squeeze of lime juice for a fun zip.

For curry leaf salt:

  1. Rip up curry leaves, then mash them together with the Cyprus Flake Salt between your fingers


  • We’re so pumped for your new tin! You’ll wanna add the GGP into the buttermilk, then you’ll add the lime zest into the curry salt. We think adding some zest on top too sounds amazing!

    Spicewalla Fam on
  • I just bought this spice and this recipe looks great. How is the ginger paste used? Is it rubbed in to the chicken along with the buttermilk? And what do you do with the lime zest — rub it in to the curry salt, or sprinkle it over the chicken before serving? Thanks!

    WrdyWmn on

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