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Citrus and Curry Flavored Chicken Wings
Prep Time
15 mins
Cook Time
1 hr 45 mins
marination time
1 hr
Total Time
2 hrs
 
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian
Keyword: Cicken Wings
Servings: 4 pound wings
Author: Esha
Ingredients
For the Marination
  • 2 kg chicken wings 4.5 pounds
  • 10 grams fresh curry leaves
  • 50 grams garlic
  • 20 grams ginger root
  • 2-3 green Thai chili
  • 15 grams cilantro stems
  • 1 tsp orange zest
  • 1 tsp dried mint
For Dusting
  • 2 tsp rice flour
  • 1 tsp salt
  • 1 tsp black pepper powder
For the Sauce
  • 1 tsp sesame seeds
  • 1/2 tsp mustard seeds
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 2-3 green onion springs chopped
  • 7-8 curry leaves
  • 2-3 green chili
  • 1/3 cup fresh orange juice
  • 1/4 cup siracha sauce
  • 1/4 cup dark soya sauce
  • zest of a lemon
  • zest of an orange
  • 1 tsp black pepper powder
  • 1 tsp ginger powder
  • 1 tsp lemon juice
  • 1 tsp dried mint
  • 1 tsp curry powder
For Dip
  • Greek yogurt or Hung yogurt
  • Lemon zest and its juice
  • Salt & pepper
  • Herbs of your choice I added dried mint and fresh dil
Instructions
For Sous Vide and Air Frying
  1. Blend all the ingredients besides chicken for the marinade in the blender.
  2. You could also use stone mortar and pestle to grind them
  3. Massage this marinade on the chicken to nicely coat them.
  4. Put the wings in vacuum sealed bag for at-least an hour to overnight. you could freeze them at this point.
  5. Preheat the water bath with sous vide at 150° F.
  6. Place the bag containing wings into the water bath and cook for 1.5 hours to 2 hours. If the wings are small then lesser time required.
  7. Meanwhile prepare the sauce.
  8. You could refrigerate the bag or freeze at this point.
  9. It is best to air fry them right before serving.
  10. Preheat the air fryer at 390° F for 3 minutes.
  11. Take the wings out of the bag and put all the juices from the bag in a separate container to use this in the sauce.
  12. Dust the wings with rice flour, salt and black pepper.
  13. Place the wings in the fryer in batches and fry for 8-10 minutes turning them half way through.
  14. Immediately coat them them in the sauce and sprinkle sesame seeds.
  15. Serve hot with the dip.
For Steaming and Oven Baked Method
  1. Place a saucepan with little water and steamer basket. Bring the water to boil and steam chicken wings for 10 min.
  2. Pat dry and line up on cooling rack. Refrigerate for at-least an hour.
  3. Preheat oven at 420° F.
  4. Sprinkle salt and pepper on the cooled wings. Set them on the wired rack and place the rack on a sheet pan lined with parchment paper.
  5. Roast the wings in oven for 45 minutes to an hour, turning the wings over half way through.
  6. Coat them in the sauce and sprinkle sesame.
  7. Serve hot with the dip.
For the Sauce
  1. Leave the 1st 7 ingredients and mix rest of the ingredients for the sauce in a bowl.
  2. Heat oil in a pan, add mustard seeds and let it splutter.
  3. Add sesame seeds, green chili, ginger, garlic, curry leaves and chopped green onions.
  4. Saute for 1-2 minutes.
  5. Pour in the sauce mix and cook on medium high heat until it boils.
  6. Let it simmer for 12-15 minutes till it gets thickened.
  7. Remove from heat and let cool till it gets to room temperature.
  8. Toss it with the wings to coat them with the sauce.
For Dip
  1. Whip up the yogurt.
  2. Add salt, pepper, herbs, lemon zest and lemon juice.
  3. Mix all together and serve it cold.
Recipe Notes

You could use the grill instead of air frying or oven to make the wings crisp.