Recipes

Pan of Happiness

I tried this recipe during the lockdown, this was after my lent was done, and these crispy fried chicken wings tasted amazing with a glass of chilled beer. Easy and quick to make!

Ingredients

  • For the Batter
  • 2 Cups Plain Flour
  • 1 Cup Corn Flour
  • 5 Pods Garlic
  • Salt to Taste
  • 1 Tsp Black Pepper
  • 1.5 Cup Ice Cold Water
  • 750 Gms Chicken Wings
  • 500 ml Refined Oil (for frying)
  • For the Marination
  • 2 Tbsp Oil
  • 1 Tbsp White Vinegar
  • 2 Tbsps Dark Soy Sauce
  • 2 Tsp Honey
  • 1 Tsp Grated Ginger
  • Salt to Taste
  • 1 Tsp Black Pepper (freshly crushed)

Preparation

Prep: 15 minutes
Cooking: 30 minutes

  1. Clean, wash and pat dry the chicken wings. Marinate them for at least 8 hours (I marinated mine overnight).
  2. Mix all the dry ingredients and make a smooth batter, keep it aside for at least 40 minutes.
  3. Take a pan for frying, don’t overheat the oil. Once hot, dip the chicken wings in the batter and then fry in the oil, don’t overcrowd the pan.
  4. Remove it when the colour turns light brown.
  5. Once all the wings are fried, raise the temperature of the oil and add them again to the oil. Fry until crisp and done.
  6. Serve hot with homemade schezwan sauce and a chilled glass of beer!

Watch
Ivan Fernandes

My parents owned a food outlet. I have grown up watching them happily cooking in the kitchen and maintaining a smile of satisfaction on their customers' faces too. Tailing my Mom and seeing her prepare food with so much love and patience or peeping into my Dad's outlet, I got curious about food and the taste. Although, it took a while to learn about the spices and herbs used in different types of curries, gravies and stir fry dishes. Mom helped me maintain the traditional taste while Dad made me curious about Indo Chinese food. Through those experiences, I realised that I wanted to don that white chef's coat. But then I decided to take up something even better - travelling. Feasting on the finest truffles and caviar to trying out regional food, I often made food inspired by my travels at home. Cooking and trying new dishes will always be part of my identity and I am blessed to have this skill. It keeps me calm and composed. It’s more like a stress buster for me and I’m never letting that go. And will keep trying to get better at it!