These sticky and tangy chicken wings are juicy, spicy and delicious – a true showstopper. I often make wings at home and this recipe always hits the right spots. If you ask me, you can never go wrong with chicken wings- even when done with minimal ingredients they turn out so yummy.
Back in the day, I always shied away from deep frying wings so I hardly made them at home. We used to eat them once in a while and that used to be at restaurants or take outs. Ever since I started using an air fryer, my outlook towards homemade chicken wings has changed. They can be super easy to make and turn out quite delicious if you keep a few things in mind.
You can use regular tamarind in this recipe and adjust the sugar & vinegar to your liking. I just used sweet tamarind pods because I had a ton to finish and I thought that it would help me cut down sugar in the sauce which it did. Just soak and squeeze the pulp of the pods like regular tamarind. I used chopped Fresno chillies for heat because I happened to have a few on hand but you can use red chilli flakes easily.
Last week I saw this post on Food52 Instagram page by amazing Sohlae who talks about always dry brining the chicken wings before baking them. I was itching to try it and used the same method for brining as she mentioned and viola!, such a revelation. These turned out so crispy outside and juicy inside. I changed her measurements a bit because I was making a lesser quantity of wings. However stick to her recipe if you are making 2 to 2.5 pounds of wings.
Always make sure to marinate/dry brine the chicken wings overnight. I have tried it the quick way it for 2-3 hours myself and truly a longer marination makes a huge difference.
Pat the chicken dry before baking/air frying it. The drier the chicken skin is, the crispier they turn out.
Take the marinated wings out of the fridge for an hour before you plan to bake them, avoid putting cold wings right in a hot oven, it can make them tough.
I also feel that making the sauce a few hours ahead makes a difference- the flavors have time to mingle and it tastes better.
Juicy, spicy & tangy chicken wings with crisy skins perfect for game day, a quick appetizer for just for snacking.
Course: Appetizer, Side Dish, Snack
Cuisine: American, Indian
Oven/Air fryer, Bowls, Tongs, Sauce Pan
For Dry Brining the Chicken Wings
1.5 pounds party chicken wings
1 tsp sugar
1/4 tsp baking powder
For the Sweet Tamarind – Chilli Sauce
1/3cup thick tamarind pulp,see notes
2 tbsp gingerminced
2 fresno chilliesfinely chopped (adjust to taste, substitute with red chilli flakes)
2tsp dark soy sauce
2-4tbsp brown sugaradjust to taste
1/4cup malt vinegar,
1/2tbspfresh cracked black pepper
salt to taste
2-4tbspwater if needed
For Baking/Air Frying
Dry Brine the Wings
In a large bowl, add the wings and all the ingredients listed under the dry brining.
Toss very well using clean hands, cover the bowl with a cling film and refrigerate overnight.
Make the Tamarind Sauce
In a medium bowl, mix the tamarind pulp, sugar, soy sauce, cumin, salt, black pepper and vinegar.
Heat up oil in a sauce pan. Once warm, add the garlic, ginger and chopped chillies(or chilli flakes) to the hot oil and saute for 30 seconds, dont let burn.
Add the tamarind pulp mix all at once to the pan. Add 2-3 tbsp water and mix well. Cook down on low medium heat for 10-12 minutes till its thickish. The sauce wil be runny in the beginning but slowly thicken.
Once the sauce is ready, cool down and set aside.
Prepare the Wings for Baking/Air Frying
Take the marinated chicken out of the fridge atleast one hour ahead of starting to cook. Using paper towel, pat the chicken dry. Discard the liquid at the bottom of the bowl. Dry the chicken very well.
Place the chicken in another bowl and add 2-3 tbsp of the tamrind sauce that we prepared before. Using clean hands, toss and mix to coat all the wings properly.
To Air Fry -Preheat your air fryer at 360F. Layer the wings in a single layer in the basket.If needed you can place the drumettes standing up if they are not fitting all at once. Make sure that the wings are not touching each other.
Air fry for a total of 20 minutes, flipping using tongs half way at 10 minutes.
Bump the temperature to 390 F at the end of 20 minutes let air fry for additional 5-7 minutes until you see that the skins are crispy.
To Bake – Preheat oven to 400F. Line a sheet pan with foil and place a oven proof rack on top of the foil. Spray the rack liberally wiuth cooking spray.
Arrange the wings in a single layer on the rack.
Bake for 40 minutes, flipping using tongs at half the time until the wings are crispy and slightly charred on the edges.
Serve the wings warm with rest of the tamarind sauce.
Just soak and squeeze the pulp of the sweet tamarind pods like regular tamarind.
As she poured meltedÂ daldaÂ (shortening)Â through the metal beaker spout over the flour mix, her wrinkly fingers & eyes from behind the glasses worked in unison.Â She knew how to ration every drop of flowing oil to get the right texture of herÂ paprisÂ to a flaky wafer. Half teaspoon more and you overdo it, one teaspoon less and you have missed the ratios for sure.I have always know indian pastry doughs made by badi mummy (grandmom) as something which were either done perfect or not done at all.
I still shy away from measuring cups & spoons when making doughs, its something I do with pure impulse & feeling. The moment I start measuring,I start to doubt my dough handling skills. There is no fun left in it anymore. A sort of nervousness takes over.Doing itÂ for years now, I now have a feel of just how grainy the oil moistened flour should feelÂ & can decipher what a difference half a teaspoon here & there can make. At the same time it intimidates me how foolproof this indian way of cooking is. Imperfect yet classy in its own way.
Las Vegas is quite a sob story when it comes toÂ chaat.Â The less I talk aboutÂ what they serveÂ at indian restaurants in here, the better.I made papriÂ chaat last week to salvage our month long cravings.FromÂ halalÂ food stalls in Times Square & food trucks in LA toÂ Toofani chaatÂ corners in Allahabad &Â kathiÂ roll vendors in Delhi, me & P Â share an endless love. Creative, delicious, affordable, addictive, filling ..I fall short of adjectives to describe the street food experience. Its pure joy, a soul satisfying, deep fried haven for us. Whenever I make it at home, I choose to overlook healthy options, its like stealing the soul of chaat – I feel strongly about it.
‘Chaat’ is a generic word used for savory delicacies served at roadside stalls in India.The best part about indian street food is that it can be made to please all tastebuds- you decide how spicy, tangy, salty or hot you want it.Â Papri or PapdiÂ are deep fried,wafer like salted discs which are served with a “to taste” Â assortment of chickpeas or dried peas, hari (green) & imli (tamarind) chutneys,chopped /grated vegetables, powdered spices & yogurt. Its messy, crumbly, tangy, crunchy..oh so good!
Papri/Papdi Â (Yields about 40-50Â papris)
1/2 cup all-purpose flour
2 tbspÂ soojiÂ (semolina)
1/4 cupÂ attaÂ (all-purpose flour)
1/2 tspÂ ajwainÂ (carrom seeds)
3/4 tsp fine salt
2-3 tbsp canola/vegetable oil (see method )
1/3 cup+1 tbsp luke warm water (see method)
Oil for frying
NoteÂ :Â AjwainÂ or Carrom Seeds aid in digestion & add a typical aroma & taste to the dough.
You can skip them if you dont have them & still make theÂ papris.
Assembling a Papri Chaat Platter to Serve 2 :-
1/4 cup boiled Chickpeas
1 small potatoes, boiled , peeled & cubed
1/2 cup plain yogurt whisked with 2 tsp sugar
2 tbspÂ ImliÂ (Tamarind)Â Chutney
2 tbspÂ HariÂ (Green)Â Chutney
Chopped Onion, cilantro (or veggies of choice)
1/4 tspÂ Kala NamakÂ (black salt, available at indian stores)
1/4 tspÂ Chaat MasalaÂ (available at indian stores)
pinch of red pepper flakes (optional)
1/4 tsp roasted cumin powder
Besan SevÂ (Chickpea flour snack, available at indian stores, optional)
In a bowl, mix together the flours,Â ajwainÂ & salt. Start with 2 tbsp of oil Â and start working it into the mixture. Keep on adding oil a teaspoon at a time & working it into the flour till you areÂ justÂ able to form a firm ball of the flour between your fingers.
Next, slowly add the water (1/4 cup to start with) and start kneading the dough. We are looking for a firm dough here (not soft & pliable).Knead the dough on a hard surface for about 3-4 minutes.Do not over knead.When just kneaded,the dough will appear tight & hard but don’t worry, after resting it will be okay.
Transfer the dough to the bowl, cover with a damp cloth & let rest for at least 20 minutes. (do not skip this step)
Divide the rested dough into about 3 equal parts.Â Take one part and roll it into a thin sheet.The sheet should be rolled as thin as a cotton cloth. Once rolled, if you want you can prick the sheet with a fork to prevent puffing while frying. I preferÂ paprisÂ slightly puffed so I do not prick. Use a round cookie cutter or a jar lid to cut into round shapes. Transfer the rounds to a plate & place covered with damp cloth till you are about to fry.Â Gather the remaining dough & repeat rolling & cutting till whole of the dough is exhausted.Â Â Repeat the same for all portions of the dough.
Heat oil in a frying pan on medium heat. The quantity of oil used should be enough to cover theÂ paprisÂ completely while they fry. To check the temperature of oil, pinch a little dough & tip it into the heating oil. The dough should sizzle to the top slowly without changing color. If it sizzles immediately, reduce the heat & let the oil temperature come down.
Tip in the cutÂ paprisÂ into the heated oil, few at a time. Do not overcrowd or stack theÂ paprisÂ in the frying pan. Fry theÂ paprisÂ on medium-low heat until both sides are golden brown (about 3-5 minites).Â PaprisÂ should be fried at medium- low heat else they will become soft after cooling.
Remove brownedÂ paprisÂ with a slotted spoon and transfer to a plate lined with a paper towel to soak up excess oil.Fry all theÂ paprisÂ in batches.
Cool completely & immediately store in an air tight container for up to 4 weeks.
For assemblingÂ chaatÂ Â :-
Layer theÂ paprisÂ in a plate. You can crush them into bite size pieces if you want or make individual servings. Top with boiled chickpeas & potatoes.Drizzle with yogurt,Â chutneysÂ & chopped onions. SprinkleÂ kala namak,Â chaat masala,Â roasted cumin powder & red pepper flakes if using. Top up with chopped cilantro &Â sev. Serve immediately.