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These crispy chicken wings are juicy on the inside and perfectly golden on the outside. Marinated with bold Asian flavors and coated in a seasoned crispy crust, this recipe is easy to make at home and perfect for snacks, parties, or dinner. Follow My Eat for more simple and delicious recipes!

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Ingredients:

Chicken wings (1 kg)
Ginger garlic paste (2 tbsp)
Salt (1 & 1/2 tsp) or as required
Black pepper ((1&1/2 tbsp)
Chili sauce (3 tbsp)
Soya sauce (3 tbsp)
Mix well (massage gently on each piece)
Cover & marinate 2-3 hours

For coating

Maida (2 cup)
paprika powder(2 tbsp)
Black pepper (1 tbsp)
Ginger powder (1 tbsp)
Garlic powder (1 tbsp)
Chicken powder (3 tbsp)
Mix well
separate half mixture for crumb coating
Water as required
Mix well
Set a side
Press gently
Can be stored for one month in freezer
Oil for frying
Fry each side 7-8 minutes on low to medium heat
Fry until golden brown


📝 Directions
Step 1: Marinate the Chicken

Wash and pat dry 1 kg chicken wings.
In a bowl, add ginger garlic paste, salt, black pepper, chili sauce, and soya sauce.
Massage the marinade gently onto each chicken piece.
Cover and marinate for 2–3 hours (or overnight for best flavor).

Step 2: Prepare the Coating

In a bowl, mix Maida, paprika powder, black pepper, ginger powder, garlic powder, and chicken powder.
Mix well and separate half of this mixture into another bowl (for crumb coating).
To the remaining half, add water gradually to make a smooth, thick batter.
Set aside.

📌 Extra tip: The dry coating mixture can be stored in the freezer for up to 1 month.

Step 3: Coat the Chicken

Dip each marinated wing into the batter.
Roll it in the dry coating mixture.
Press gently to create a crispy texture.

Step 4: Fry the Chicken

Heat oil in a deep pan on low to medium heat.
Fry the chicken wings in batches.
Fry each side for 7–8 minutes until golden brown and crispy.
Remove and drain excess oil.

Step 5: Serve

Serve hot with ketchup, chili sauce, or garlic mayo. Enjoy your crispy chicken wings!