- Chicken Wings - 1 kg (approximately 12 whole wings )
- Chilly powder - 1 tbsp
- turmeric powder - 1/2 tsp
- salt - to taste
- garlic powder or crushed fresh garlic - 1 tbsp
- Hot Sauce - 1/4 cup
- Butter - 1/2 cup
- Maid - 1 cup
- Oil - 1.5 cups (enough to fry the wings)
Cut each wing into 2 pieces at the joint - Discard the tip.
Wash and drain.
Add the wings ,chilly powder,turmeric,powder, garlic and salt to a pan and mix well.
Cook this in a closed pan ( about 8 minutes) - Do not add water , cook the wings in its own juices.
The gravy should have coated the wing pieces when done.
Allow it to cool a bit .Keep the pan aside to make the sauce .
Spread out the all purpose flour on a plate .
dip each wing in the flour , shake off the excess flour and keep aside.
Heat oil in a small frying pan - on high
Drop the flour coated wings into the hot oil in batches and fry for a minute (the chicken is already cooked , we are only trying to get a crisp skin without drying out the meat .)
Drain and keep aside.
In the pan that you cooked the chicken there would be some gravy remaining . drain any fat that is in the pan and then add the butter and hot sauce into it and warm it until the butter is melted and the sauce is combined.
Use a hot sauce that is spicy and has a good Vinegar content.I mixed the thai Chilly sauce and hot sauce.
Do not boil (the butter will split and the oil will separate)
Toss the fried chicken into the sauce and mix well until all the wings are coated with the sauce.
Serve with celery sticks and dip