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27 December, 2015

Spicy Chicken Wings 65

Posted in : Non - veg starters on by : nrdubey Tags: , , ,

Date – 13.12.2015

About Recipe

Chicken 65 is spicy, deep fried chicken dish. This dish originated in Tamilnadu, India, served as starters or snacks. You can make it both the types with bone or boneless.

Preparation time – 15 mins

Cooking time – 20 mins

Recipe type – starters

Cuisine – south/Indian




Measurement cup used 1 cup = 220 ml

For marination

Chicken wings – 500 g

Ginger-garlic (paste or crushed) – 2 tbsp

Egg white – 1 or whole

Thick curd – 2 tbsp

Lemon – 1 juice

Red chili – 1 tsp

Pepper powder – ½ tsp

Turmeric – ¼ tsp

Garam masala – ½ tsp

Curry leaves – 4-5 (finely chopped)

Salt – as per taste

For deep frying

Corn Flour or maida/all purpose flour – 2 tbsp

Rice flour – 1 tbsp

Oil – to deep fry

To temper

Mustard seeds – ½ tsp

Green chilies – 2-3 (cut lengthwise)

Curry leaves – 3-4

Oil – 2 tsp

Seasoning Mixture To Coat The Chicken

Curd – 2 ½ tbsp

Ginger-garlic (paste or crushed) – 1 tsp

Red chili powder – 1 tsp

Kashmiri red chili powder (for color) – ½ tsp

Salt – A pinch

Sugar – ¼ tsp



First marinate the chicken with ginger-garlic, thick curd, egg white, lemon, red chilly, pepper powder, curry leaves, turmeric, garam masala and salt. Mix well and keep it in refrigerator for ½ hour to 1 hour.

Or you can keep for over night to make it soft.

After marination add cornflour/maida and rice flour. Mix well.

Heat oil and deep fry them until golden. Drain them on a kitchen towel.

In a bowl take curd, ginger-garlic, red chili, kashmiri red chili powder, salt and sugar. Mix well and keep it aside.

Heat oil add mustard seeds, curry leaves and green chilies,. Let crackle.

Place the mix that we made in bowl. Cook for a minute, when the mix get thicken a bit place the fried chicken wings. Cook for 2 minutes to coat the chicken with mixture.

Juicy and spicy chicken wings 65 is ready to eat, serve hot.


In Short



Marinate the chicken with the ingredients (under for marination )


Keep it in refrigerator for 1/2 hour to over night


Then add cornflour/maida and rice flour, mix


Deep fry the chicken wings


After deep frying


In a bowl take curd, red chili, ginger- garlic, kashmiri red chili, salt and sugar. mix.


Heat oil add mustard, green chili and curry leaves, let crackle.


Place the bowl mix.


Cook for a minute


Place the chicken wings


Coat the chicken with the mix nicely


Chicken wings 65





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