- 1 Tulua Ghee Roast Masala
- 40g Butter
- 800g Chicken wings
- 1 cup Yoghurt/Curd
- 4 sprigs curry leaves
- 2cm piece ginger peeled
- 4 cloves garlic peeled
- 4 cups White flour for dredging
- Vegetable oil for frying
1. Prep chicken wings. With a good knife separate the wing and drumette at the joint. Set aside.
2. Blend yoghurt, 3 sprigs curry leaves, ginger and garlic and 1 tsp salt. Pour over chicken wings and marinate for 4-8 hours. If you don’t have time, 30 minutes will be ok.
3. Add 3 cups of flour into a bowl. Grab a handful of the marinated chicken wings and toss in flour until evenly coated. Remove to a flat plate and continue until all of your wings are evenly coated, if you need more flour add the final cup. You want the flour to clump together, this will give you delicious crispy bits.
4. Heat oil in a deep-sided pan or pot over medium until it reaches 180°C. If you don’t have a thermometer (or a deep fryer!), you can try the wooden skewer trick: place skewer, chopstick or handle of a wooden spoon into the oil. It’s ready when rapid bubbles immediately rise around it.
5. In batches fry wings for 6-8 minutes depending on the size of your wings, you want your wings to be cooked through and dark golden brown. Drain on paper towel and repeat until all of your wings are cooked.
6. In a small wok heat butter until starting to froth add curry leaves and ghee roast masala and continue cooking for 30 seconds.
7. Add wings and toss wings through masala until it is all evenly coated.
8. Serve and eat with BEER!!