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    Appetizer With Recipe

    Uploaded by

    Anne Morales
    This document provides a recipe for chicken 65 wings, an Indian appetizer. It includes a list of ingredients for the chicken wings, yogurt marinade, and breading. The instructions are given for marinating the chicken, breading it, then deep frying it until crispy. A spicy sauce is also prepared using cumin seeds, curry leaves, garlic, ginger, chili powder and paste, and ketchup. The fried chicken wings are tossed in the sauce and served hot, garnished with sliced jalapeño peppers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Appetizer With Recipe

    Uploaded by

    Anne Morales
    40 views1 page
    This document provides a recipe for chicken 65 wings, an Indian appetizer. It includes a list of ingredients for the chicken wings, yogurt marinade, and breading. The instructions are given for marinating the chicken, breading it, then deep frying it until crispy. A spicy sauce is also prepared using cumin seeds, curry leaves, garlic, ginger, chili powder and paste, and ketchup. The fried chicken wings are tossed in the sauce and served hot, garnished with sliced jalapeño peppers.

    Original Description:

    APPETIZER WITH RECIPE

    Original Title

    APPETIZER WITH RECIPE

    Copyright

    © © All Rights Reserved

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    This document provides a recipe for chicken 65 wings, an Indian appetizer. It includes a list of ingredients for the chicken wings, yogurt marinade, and breading. The instructions are given for marinating the chicken, breading it, then deep frying it until crispy. A spicy sauce is also prepared using cumin seeds, curry leaves, garlic, ginger, chili powder and paste, and ketchup. The fried chicken wings are tossed in the sauce and served hot, garnished with sliced jalapeño peppers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    40 views1 page

    Appetizer With Recipe

    Uploaded by

    Anne Morales
    This document provides a recipe for chicken 65 wings, an Indian appetizer. It includes a list of ingredients for the chicken wings, yogurt marinade, and breading. The instructions are given for marinating the chicken, breading it, then deep frying it until crispy. A spicy sauce is also prepared using cumin seeds, curry leaves, garlic, ginger, chili powder and paste, and ketchup. The fried chicken wings are tossed in the sauce and served hot, garnished with sliced jalapeño peppers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    DIFFERENT KINDS OF APPETIZERS WITH THEIR PICTURES AND RECIPES

    - Then (optional step for extra crispy chicken!) place the sheet pan in the
    fridge, uncovered for about 45mins or so to dry out the breading.

    - Then take out the chicken about 15-20 minutes before frying while you prep
    the frying stage.

    - Heat frying oil about 2 inches deep in a heavy bottom pot or cast iron pan
    until it reaches 370F

    - Fry the chicken wings in small batches for about 8-10 minutes on medium-
    medium-high heat until crispy and golden and cooked all the way through.
    Drain on paper towels and set aside.

    -Once all the chicken wings are cooked, heat a skillet on high.

    - Add a couple tablespoons of the frying oil to the pan.


    CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS)
    - When the oil is hot, add the cumin seeds, and sauté for a minute. Then
    INGREDIENTS throw in the curry leaves and they will splutter and turn crisp in a minute or
    two.
    • 2-3lbs Chicken Wings ( 24-30 wings)
    -Quickly add the minced garlic, ginger, chilli powder, chilli paste & ketchup
    • Oil for frying and sauté for 1-2 minutes .
    YOGURT MARINADE FOR CHICKEN - Finally, add 2 tsp of water. Remove from the heat and stir to combine. Add
    the sauce to the chicken and toss well to combine in a large bowl.
    • 1/4 cup Yogurt
    - Garnish with sliced jalapeno peppers & serve hot.
    • 2 tsp red chili powder (Kashmiri preferably)

    • 1 tsp coriander powder

    • ½ tsp garam masala

    • 1 tsp grated fresh ginger

    • 2 tsp grated fresh garlic

    • 1/4 tsp black pepper

    • Juice of 1/2 Lime

    BREADING

    • 1/2 cup rice flour (you can use A.P Flour instead)

    • 1 cup cornstarch

    FOR THE SAUCE

    • 2 tbsp oil (use oil from the frying pot)

    • 1/2 tsp cumin seeds

    • 1 sprig of curry leaves

    • 1 tbsp fresh garlic (finely minced)

    • 1 tsp fresh ginger (finely mined)

    • 1/2-1 tsp Kashmiri chilli powder

    • 1-2 tbsp chilli paste/ (Sambal oelek/sriracha) {add more or less depending
    on your heat tolerance}

    • 1 tbsp ketchup (optional)

    • 2 tbsp water

    • 1 jalapeno pepper (sliced for garnish)

    INSTRUCTIONS

    - In a large mixing bowl add all the ingredients for the marinade mix it well.

    - Toss the chicken wings in the marinade and stir them around so that all the
    wings are coated well.

    - Cover, refrigerate and let the chicken marinate for at least a couple hours or
    even overnight.

    - About1.5 hrs before you want the serve the chicken, mix together the
    breading rice flour & cornstarch.

    - Dredge each one of the chicken wings individually in the breading without
    shaking off the marinade (it will help the breading stick to the chicken). And
    lay the dredged chicken wings on a sheet pan, not touching each other.

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