Homemade Pakistani Crispy Chicken Wings Recipe

by Aleezay Khan

Wondering what to cook for a mouthwatering snack? How about giving a Pakistani twist to crispy chicken wings? These aren’t just any wings, they’re a blend of rich, aromatic spices common in Pakistani cuisine, creating a flavor that’s hard to resist. The beauty of this recipe is its simplicity, allowing you to use home ingredients like cumin, coriander, and chili powder. You’ll also appreciate how easy it is to prepare with tools you already have in your kitchen, like a baking sheet and oven, or a simple frying pan.

No need for fancy gadgets or hard-to-find ingredients. Just mix, marinate, and cook. Dive into the world of Pakistani cooking and enjoy these crispy delights straight from your kitchen.

Ingredients used in crispy chicken wings recipe

Its surprising to know that the ingredients required for crispy chicken wings are simple, commonly found in your home pantry:

1. Chicken Wings – 1 kg (about 2.2 lbs): The star of our dish, providing a succulent base for our spices.
2. All-purpose Flour – ½ cup: Gives the wings their irresistible crispy coating.
3. Garlic Powder – 1 tsp: Adds a subtle hint of garlic, enhancing the overall flavor profile.
4. Paprika – 1 tsp: Offers a mild heat and beautiful color to the wings.
5. Cumin Powder – ½ tsp: Introduces a warm, earthy flavor typical in Pakistani cuisine.
6. Salt – 1 tsp (or to taste): Essential for bringing out the flavors of the chicken and spices.
7. Black Pepper – ½ tsp: Provides a slight kick, elevating the taste.
8. Vegetable Oil – for frying: Ensures our wings are perfectly crispy and golden.

Cooking Tools required for crispy chicken wings recipe

Prepare your kitchen for the creation of this crispy chicken wings recipe with the following preparation tools:

1. Mixing Bowls: Essential for combining the chicken wings with the flour and spices, ensuring each wing is evenly coated.
2. Frying Pan or Deep Fryer: A key player in achieving that golden, crispy exterior. A deep fryer is ideal, but a deep frying pan works great too.
3. Tongs: These will be your best friend for safely flipping the wings, ensuring even cooking without the risk of burns.
4. Kitchen Paper Towels: Perfect for draining excess oil from the fried wings, ensuring they’re not greasy but wonderfully crispy.
5. Baking Sheet (Optional): For those who prefer baking, a baking sheet lined with parchment paper can be used as a healthier alternative to frying.
6. Oven (Optional): Required if you choose to bake the wings, offering a crispy finish with less oil.

How to make crispy chicken wings recipe: Step by step process;

Follow these detailed steps to make this crispy chicken wings recipe every time:

1. Preparation: Begin by thoroughly washing 1 kg of chicken wings and patting them dry with paper towels. Dry wings are crucial for the crispy outcome.
2. Mix the Dry Ingredients: In a large mixing bowl, combine ½ cup of all-purpose flour, 1 tsp of garlic powder, 1 tsp of paprika, ½ tsp of cumin powder, 1 tsp of salt, and ½ tsp of black pepper. This blend of spices will give your wings a flavorful, crispy coating.
3. Coat the Wings: Add the chicken wings to the bowl with the dry mix. Toss until each wing is evenly coated with the spice and flour mixture. This ensures a uniform flavor and crispiness.
4. Let Them Rest: Allow the coated wings to sit for about 10-15 minutes. This resting period helps the coating to adhere better to the wings, enhancing the crispiness.
5. Heat the Oil: In a large frying pan or deep fryer, heat enough vegetable oil for deep frying. The oil should reach a temperature of about 375°F (190°C). A properly heated oil will instantly sizzle upon adding the wings, ensuring a crispy exterior without absorbing too much oil.
6. Fry the Wings: Carefully place the wings into the hot oil. Don’t overcrowd the pan; fry in batches if necessary. Fry each batch for about 10-12 minutes or until golden brown and crispy. Use tongs to flip the wings halfway through for even cooking.
7. Drain the Excess Oil: Once fried to perfection, transfer the wings onto a plate lined with kitchen paper towels. This step will help remove any excess oil, keeping the wings crispy and not greasy.
8. Serve Hot: Serve your crispy chicken wings hot, with your choice of dipping sauce or a sprinkle of fresh herbs for an added flavor boost.

Expert Tip

Here’s a tip from years of experience in the kitchen – baking powder. Yes, you read that right. For an even crispier exterior, add a tablespoon of aluminum-free baking powder to the flour and spice mixture before coating the wings. The baking powder reacts with the skin of the chicken wings, creating tiny bubbles on the surface as they cook. This results in a fabulously crispy and bubbly skin that’s hard to achieve with flour alone. This trick is a game-changer and solves the common problem of soggy or merely “crispy” wings. It’s a simple step that elevates the texture to that of restaurant-quality, ensuring your homemade wings are the talk of the table.

Serving Tips

Pairing this crispy chicken wings recipe with the right sides elevate your meal to new heights:

1. Celery and Carrot Sticks: These fresh, crunchy vegetables are a classic pairing, offering a refreshing contrast to the savory wings. Serve with your favorite dip for added flavor.
2. Blue Cheese or Ranch Dressing: A creamy dressing is perfect for dipping those crispy wings. Blue cheese adds a bold flavor, while ranch offers a tangy coolness.
3. Sweet Potato Fries: Offer a sweet and savory option with baked sweet potato fries. Their natural sweetness complements the spicy and savory wings perfectly.
4. Cornbread: Serve a slice of moist cornbread on the side. Its slight sweetness and buttery texture make it a comforting accompaniment to spicy chicken wings.

Check more chicken recipes

Chicken Yakhni recipe
Chicken Kofta Curry recipe
Crispy Chicken Sticks recipe
Chicken spaghetti recipe
Chicken pasta recipe

Storage Instructions

Follow these two simple steps for the storage best results:

To Store:

Once the wings have cooled to room temperature, transfer them to an airtight container. You can layer them gently with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container for up to 1 month. This prevents them from sticking together.

To Reheat:

To recapture their crispy texture, preheat your oven to 375°F (190°C). Place the refrigerated or thawed wings on a wire rack over a baking sheet to allow air circulation around the wings. Heat for about 10-15 minutes or until heated through and crispy. If reheating from frozen, allow extra time, and consider covering with foil to prevent drying out before crisping up in the last few minutes.

Conclusion

To master the Pakistani crispy chicken wings recipe at home has been a wonderful journey, showing that with simple, everyday ingredients, one can create a dish that’s not only bursting with flavors but also brings a piece of Pakistani culinary heritage into my kitchen. By leveraging spices and tools readily available at home, I have unlocked a recipe that’s both accessible and deeply satisfying, proving that great cooking doesn’t require a trip to a specialty store. This recipe stands as a testament to the joy of cooking with what you have, exploring new cuisines, and making delicious memories along the way.

I’d love to see how your Pakistani crispy chicken wings turned out. Please, don’t hesitate to share your culinary creations with me. Your feedback and experiences are what make sharing recipes like this one so rewarding.

Frequently asked questions

What is the secret to crispy chicken wings?

The secret to crispy chicken wings lies in thoroughly drying the wings before cooking and using baking powder if baking, or maintaining the correct oil temperature if frying.

How to get Flavour into chicken wings?

To get flavor into chicken wings, marinate them for several hours or overnight, or apply a dry rub before cooking to infuse them with your desired taste profile.

Is it OK to boil chicken before frying?

Boiling chicken before frying can ensure it’s fully cooked and tender inside, but it may reduce the final dish’s crispiness unless properly dried and coated afterward.

Why add flour to chicken wings?

Adding flour to chicken wings helps create a crispy outer layer when fried, as it acts as a barrier that prevents the skin from absorbing too much oil, resulting in a better texture.

Homemade Pakistani Crispy Chicken Wings Recipe

Discover the secret to making crispy Pakistani chicken wings at home with simple ingredients. #CrispyChickenWings Recipe inside

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course, Snack

Servings 4 People

Ingredients

  

• Chicken Wings - 1 kg about 2.2 lbs: The star of our dish, providing a succulent base for our spices.
• All-purpose Flour - ½ cup: Gives the wings their irresistible crispy coating.
• Garlic Powder - 1 tsp: Adds a subtle hint of garlic enhancing the overall flavor profile.
• Paprika - 1 tsp: Offers a mild heat and beautiful color to the wings.
• Cumin Powder - ½ tsp: Introduces a warm earthy flavor typical in Pakistani cuisine.
• Salt - 1 tsp or to taste: Essential for bringing out the flavors of the chicken and spices.
• Black Pepper - ½ tsp: Provides a slight kick elevating the taste.
• Vegetable Oil - for frying: Ensures our wings are perfectly crispy and golden.

Instructions

 

• Preparation: Begin by thoroughly washing 1 kg of chicken wings and patting them dry with paper towels. Dry wings are crucial for the crispy outcome.
• Mix the Dry Ingredients: In a large mixing bowl, combine ½ cup of all-purpose flour, 1 tsp of garlic powder, 1 tsp of paprika, ½ tsp of cumin powder, 1 tsp of salt, and ½ tsp of black pepper. This blend of spices will give your wings a flavorful, crispy coating.
• Coat the Wings: Add the chicken wings to the bowl with the dry mix. Toss until each wing is evenly coated with the spice and flour mixture. This ensures a uniform flavor and crispiness.
• Let Them Rest: Allow the coated wings to sit for about 10-15 minutes. This resting period helps the coating to adhere better to the wings, enhancing the crispiness.
• Heat the Oil: In a large frying pan or deep fryer, heat enough vegetable oil for deep frying. The oil should reach a temperature of about 375°F (190°C). A properly heated oil will instantly sizzle upon adding the wings, ensuring a crispy exterior without absorbing too much oil.
• Fry the Wings: Carefully place the wings into the hot oil. Don't overcrowd the pan; fry in batches if necessary. Fry each batch for about 10-12 minutes or until golden brown and crispy. Use tongs to flip the wings halfway through for even cooking.
• Drain the Excess Oil: Once fried to perfection, transfer the wings onto a plate lined with kitchen paper towels. This step will help remove any excess oil, keeping the wings crispy and not greasy.
• Serve Hot: Serve your crispy chicken wings hot, with your choice of dipping sauce or a sprinkle of fresh herbs for an added flavor boost.

Notes

Here's a tip from years of experience in the kitchen - baking powder. Yes, you read that right! For an even crispier exterior, add a tablespoon of aluminum-free baking powder to the flour and spice mixture before coating the wings. The baking powder reacts with the skin of the chicken wings, creating tiny bubbles on the surface as they cook. This results in a fabulously crispy and bubbly skin that's hard to achieve with flour alone. This trick is a game-changer and solves the common problem of soggy or merely "crispy" wings. It's a simple step that elevates the texture to that of restaurant-quality, ensuring your homemade wings are the talk of the table.