Street Style Fried Chicken (Wings) Kebab

How to make Street Style Fried Chicken (Wings) Kebab


  1. 1.5 Teaspoon (Tsp) Cumin
  2. 1 Tsp Black Peppercorns
  3. 1/2 Tsp Fenugreek Seeds
  4. 20-25 Curry Leaves
  5. 1 kg chicken wings
  6. 1 Tsp salt (A pinch more for final seasoning)
  7. 2 Tsp Kashmiri Red Chilli powder
  8. 1 Tsp Coriander Powder
  9. 2 Tablespoons (TBSP) Lemon Juice
  10. 1 TBSP chopped/ crushed Ginger and Garlic (Optional)
  11. 1 Tbsp Oil
  12. 1 Tbsp Corn Flour
  13. 1 Tbsp Self Raising Flour (Or ½ Tsp of Baking Powder with a Tbsp of Plain Flour)
  14. 1 Egg
  15. 500 ml (or more) Oil for Frying


  1. 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
  2. Crush these spices into a powder and keep aside
  3. 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
  4. Marinate the wings for at least 2 hours or overnight, for best results
  5. 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
  6. Heat oil in a medium saucepan or a Kadai
  7. Fry the wings, 2-3 at a time, DO NOT OVERCROWD the saucepan/ kadai
  8. Fry for several minutes on a medium flame and evenly, the chicken needs to cook through and turn lightly golden
  9. Take out the chicken and place it on a paper towel
  10. Finish frying off the entire batch and keep the fried wings aside
  11. Skim the oil in the pan and bring it up to a high temperature (about 175 Degrees)
  12. Fry the wings again (Twice Fried) for 2-4 minutes, or until the batter looks a but more brown. Avoid burning the wings
  13. Season the wings with a pinch of salt, and serve with Chutneys, a wedge of Lemon and some Beer

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