65 Wings

Fried Chicken Wings, Kashmiri Chile and Yogurt Sauce, Cilantro

Chef Manish Patel of Tava Indian Street Food | New Orleans
Yield: 6 to 8 servings

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Adapted by StarChefs | September 2022

INGREDIENTS:

Marinade:
3 cloves garlic
One 1-inch knob of ginger
2 Thai chiles
2 sprigs fresh curry leaves
1 teaspoon salt
1 teaspoon Kashmiri chile powder
1 teaspoon garam masala
¼ cup neutral oil
1 pound chicken wings
¼ cup rice flour

Kashmiri Chile Sauce:
¼ cup neutral oil
4 to 5 cloves garlic, chopped
One 2-inch knob of ginger, chopped
2 Thai chiles, chopped
2 teaspoons garam masala
4 to 6 dried Kashmiri chiles
2 sprigs fresh curry leaves
¼ cup plain yogurt
Juice of 1 lemon
Salt

To Assemble and Serve:
Oil for deep frying
1 pound chicken wings
¼ cup rice flour
Chopped cilantro

METHOD:

For the Marinade:
In a Vitamix blender, combine garlic, ginger, Thai chiles, curry leaves, salt, spices, and oil. Blend until smooth.

For the Kashmiri Chile Sauce:
In a skillet over medium-high flame, heat oil. Add garlic, ginger, and Thai chiles and sauté until golden brown. Stir in garam masala, cook 1 minute, then add Kashmiri chiles and curry leaves. Sauté until curry leaves begin sputtering. Remove from heat. Transfer mixture to a Vitamix blender and add yogurt, lemon, and salt. Blend until smooth. Set aside.

To Assemble and Serve:
In a large mixing bowl, toss chicken wings with Marinade. Cover and refrigerate 24 hours. The following day, in a deep fryer, heat oil to 350°F. Add rice flour to the marinated chicken wings and toss until well coated. Fry chicken wings until internal temperature reaches 165°F. Transfer fried chicken wings to a clean mixing bowl. Toss with Kashmiri Chile Sauce. Place wings on a serving plate. Garnish with cilantro.

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