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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These wings are a spicy and tangy delight, marinated in buttermilk with paprika, salt, and pepper for hours to ensure tenderness and flavor. After frying to a golden perfection, they are coated in a chutney and chilli sauce mixture that adds a burst of flavor. Garnished with fresh green herbs, they are served on a wooden platter alongside garlic bread and fries for a complete meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Clean the wings and pat them dry with a towel.
In a large bowl, add the wings, buttermilk, paprika, salt, and pepper. Mix well to coat the wings evenly.
Cover the bowl and set it aside in the fridge for 2 hours or overnight to marinate.
In a separate bowl, combine coriander, chilli sauce, chutney, and squeezed lemon juice. Mix until smooth.
Dip the marinated wings in flour, ensuring they are evenly coated.
Fry the wings in hot oil until golden in color and crispy.
Dip the hot wings in the chutney mixture to coat them thoroughly.
Garnish the wings with fresh green herbs and serve on a wooden platter with garlic bread and fries on the side.
For extra crispiness, double-dip the wings in flour before frying.
If you prefer less heat, reduce the amount of chilli sauce in the chutney mixture.
Use fresh coriander for a more vibrant garnish.
Can I use frozen wings?
Yes, but make sure to thaw them completely and pat them dry before marinating.
How long should I fry the wings?
Fry the wings for about 8-10 minutes, or until they are golden and crispy.
Can I bake the wings instead of frying?
Yes, you can bake the wings at 400°F (200°C) for 25-30 minutes, flipping halfway through.
What type of chutney works best?
A sweet and tangy chutney like mango or apricot works well for this recipe.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the fridge.
