1. For the wings: 2. Remove the tips of the wings and discard. Using a knife, separate the wings at the joint, so you have 2 pieces for each wing. 3. In a mini processor, process ginger, garlic, and serrano until a smooth paste forms. 4. In a large bowl, combine all ingredients for the marinade- from the yogurt to the salt (including the ginger/garlic/serrano mixture) until smooth and blended. Evenly coat wing pieces in this. Keep aside for 30 minutes. 5. Heat 2 cups of oil in a deep sided pan or fryer. Check if oil is ready- tested either by a deep fry thermometer( 350°-365°F) or when bubbles form around the end of a wooden spoon immersed in the oil. 6. Add the wings in batches, 6-8 at a time (do not crowd pan), keeping flame medium-high. Fry till all sides are golden brown and meat is cooked through. 7. After each batch, make sure oil is at an optimum temperature before adding the next batch. 8. Continue process until all the wings are fried. 9. Drain wings on paper towels. 10. For the seasoning: 11. Heat oil in a small skillet, add in mustard seeds. 12. When the seeds begin to pop, add shallots and curry leaves. Fry till browned and crisp. 13. Take off heat, mix in lemon juice and ketchup. Combine well. 14. Pour over the warm chicken wings and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
