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Superbowl MG Wings

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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. 

Appetizer Dinner Poultry Snack

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