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Street Style Fried Chicken (Wings) Kebab Recipe
How To Make Street Style Fried Chicken (Wings) Kebab
We all love juicy and succulent kebab recipes. Here we bring you a recipe with the taste of both street style chicken wings and authentic kebabs. Take a look.
- Total Cook Time 45 mins
- Prep Time 20 mins
- Cook Time 25 mins
- Recipe Servings4
Ingredients of Street Style Fried Chicken (Wings) Kebab
- 1 and a half tsp Cumin Seeds
- 1 tsp Black Peppercorns
- 1/2 tsp Fenugreek Seeds
- 20-25 Curry Leaves
- 1 kg Chicken wings
- 1 tsp Salt (A pinch more for final seasoning)
- 2 tsp Kashmiri Red Chilli powder
- 1 tsp Coriander Powder
- 2 tbsp Lemon Juice
- 1 tbsp Chopped/ crushed Ginger and Garlic (Optional)
- 1 tbsp Oil
- 1 tbsp Corn Flour
- 1 tbsp Self Raising Flour (Or ½ Tsp of Baking Powder with a Tbsp of Plain Flour)
- 1 Egg
- 500 mililitres Oil for Frying
How to Make Street Style Fried Chicken (Wings) KebabHideShow Media
Toast 1 Tsp of cumin (save the rest for later), black pepper, fenugreek and about 10-15 curry leaves in a medium pan, until the curry leaves dry out and the spice blend is fragrant.
Crush these spices into a powder and keep aside.
Take the chicken wings and add 1 Tsp of salt, ½ Tsp Cumin, the spice blend from the previous step, Kashmiri red chilli powder, coriander powder, lemon juice, ginger, garlic and oil. Mix well.
Marinate the wings for at least 2 hours or overnight, for best results.
Add the corn flour, self raising flour, egg to the marinated wings. Mix well, until a light batter like consistency is formed. Keep aside for 30-45 mins.
Heat oil in a medium saucepan or a Kadai.
Fry the wings, 2-3 at a time, DO NOT OVERCROWD the saucepan/ kadai.
Fry for several minutes on a medium flame and evenly, the chicken needs to cook through and turn lightly golden.
Take out the chicken and place it on a paper towel.
Finish frying off the entire batch and keep the fried wings aside. Skim the oil in the pan and bring it up to a high temperature (about 175 Degrees).
Fry the wings again (Twice Fried) for 2-4 minutes, or until the batter looks a bit more brown. Avoid burning the wings.
Season the wings with a pinch of salt, and serve with Chutneys, a wedge of Lemon and some Beer.