Ginger chicken wings from Gunpowder: Explosive Flavors from Modern India (page 71) by Harneet Baweja and Devina Seth and Nirmal Save

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Notes about this recipe

  • Foodycat on October 26, 2019

    These are AMAZING. So crunchy, so much flavour, such juicy chicken. I used 200g of rice flour instead of 300g, and could even have used 100g and still had a thick, even coating on each wing. I didn't do the fried ginger garnish.

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