This recipe was developed by our very own Spice QB, James Grogan, and while it may seems a little involved, the technique of par-frying the wings, then freezing, thawing, and frying again, produces a wonderful crispy skin and moist, tender meat. If you have the time to take the steps, you should! If not, skip the freezing and fry after marinating.
Ingredients for Marinade:
2lbs chicken wings
2 tbsp kosher salt
1 tbsp jaggery syrup
(use brown sugar instead if you don't have jaggery on hand)
1 tbsp diced serrano peppers
1 tbsp Spicewalla Fine Ground Black Pepper
1 tbsp Spicewalla Crushed Red Pepper
2 cloves of garlic, minced
a "two-finger pinch" of Spicewalla Garam Masala
Juice from one lime
Evenly coat wings in the rub and let marinate for at least 4 hours or overnight if you're so inclined.
To Par Fry: Heat oil to 250º. Fry wings for 6-7 minutes. Pull wings out of oil and let cool. Once cooled, place in container and freeze overnight.
Ingredients for Wing "Dust":
1/2 cup roasted rice powder (toast rice until golden brown, put in blender and pulverize until it forms a powder)
2 tbsp of Spicewalla Kashmiri Chilli powder
1 1/2 tsp Spicewalla Cayenne Chilli powder
1 tsp Spicewalla Coriander Powder
1 tsp Spicewalla Cracked Black Pepper
1 tsp Black salt (if you don't have it, don't sweat it)
1 tsp Spicewalla Sicilian Sea Salt
Final Fry: Thaw wings before refrying. Fry for 3-4 minutes or until 160º near the bone. Toss with wing dust immediately after frying. Garnish with slivers of serrano peppers, fried curry leaves, whole leaves of cilantro and lime.