If you are in Bangalore and you haven't been to PlanB to try the chicken wings there, then I think you should reconsider. It is always the 'naked peri-peri wings' that my kids and I order from their list of different chicken wings without even having to look at the menu. My daughter, especially, is a big fan of this dry, powder-crusted version of chicken wings. She hates chicken wings that are wet and dripping in sauce.
This is my rendition of that dish. Piri Piri powder is originally made of a specific kind of chilly so kindly note that my homemade spice recipe is inspired by the taste notes of Piri Piri powder- spicy, tangy and mildly sweet but does not claim to be the authentic recipe.
INGREDIENTS:
For Marinade:
5 chicken thigh pieces
Buttermilk OR (250l milk & Juice of a lime)
2 eggs
1 tbsp Italian Mixed herbs
1 tbsp Chaat Masala
1 tbsp Ginger Powder
2 tsp Red chilli powder
2 tsp Salt
250g All purpose Flour
1 tsp Salt
5-6tbsp Marinade Mix
Spice Mix:
2 tbsp Red Chilli Powder
2 tbsp Red Chilli Flakes
1 and a half tbsp Mixed Italian Herbs
1 tbsp Garlic Granules(or garlic powder)
1/2tbsp Cinnamon Powder
2 tsp Sugar
1 tbsp Chaat Masala
PROCEDURE:
1. Place all ingredients for the marinade a bowl with chicken & leave to marinate overnight. If you do not have buttermilk, you can make it from scratch by adding juice of a lime to 250l milk and rest for 10 minutes. Buttermilk helps the chicken soften from within and gives it that nice juicy tender interior of fried chicken that we all know and love.
2. Add salt to flour and about 5-6tbsp of the liquid marinade and mix well. Coat each piece of the chicken in this flour mixture generously before frying.
3. Deep fry each batch for about 12 minutes until golden brown. Set aside.
4. In a bowl, mix all the ingredients for the spice mix and blend into a fine powder.
5. Coat the fried chicken in this powdered mix and serve :)
Watch recipe video below:
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