Street Style Fried Chicken (Wings) Kebab

How to make Street Style Fried Chicken (Wings) Kebab

Ingredients:

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
    

Procedure

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