Which chicken wings are the best to buy?

It is best to buy chicken wings that are air chilled as they contain less water than other varieties of chicken wings that are typically frozen in water.

How many chicken wings in a pound?

Typically a pound of chicken wings has 8-10 drums/flats.

When should I sauce the chicken wings?

It is best to sauce chicken wings right before eating to have optimal crunch of the chicken wings.

Can I air fry my chicken wings?

Yes! You can absolutely use your air fryer to cook your chicken wings. Since the air fryer typically holds fewer wings you will have to cook them in batches. In addition, check on the wings at the half way

What makes oven baked chicken wings crispy?

Baking powder is the secret ingredient that makes oven baked chicken wings so crispy. The baking powder helps break down the peptide bonds in the chicken and speeds up the browning process!

How many wings to make per person?

Serve about 1/4 pounds (~2-3) of wings per person if you have other appetizers at your party and 1/2 - 1 pounds (~6 - 10) per person if this will be the main item at your party.

How can I make this dish vegetarian?

You can alternatively use tofu and bake it in the oven and toss it in the Manchurian sauce or fry cauliflower florets to make gobi manchurian.

Indo-Chinese Chicken Manchurian Wings Without Frying

Description

These crispy oven baked Indo-Chinese chicken Manchurian wings are a spicy and saucy appetizer that are a hit at parties and require no frying!

Ingredients

Scale

Wings Ingredients

2.5 teaspoons of baking powder
2.5 teaspoons of cornstarch
2.5 teaspoons of kosher salt
1 teaspoon Kashmiri chili powder or 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon sugar
2.5 pounds of chicken wings
Cooking oil spray

Manchurian Sauce Ingredients

3 tablespoons butter, unsalted
4 cloves of garlic, minced
2 teaspoons ginger root, grated
1 fresno or thai chili, minced (Optional)
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons apple cider vinegar or white vinegar
2 teaspoons sugar
1/2 teaspoon Kashmiri chili powder or 1/4 teaspoon chili powder
Green onions, finely chopped for garnish (Optional)

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl mix the baking powder, cornstarch, kosher salt, Kashmiri chili powder, garlic powder, and sugar to form a dry rub.
Add the dry rub and chicken wings to a large bowl and coat and massage the dry rub onto the wings.
Line a large baking tray with foil and place a wire rack on top of the lined baking tray. The aluminum foil is helpful later to catch the fat that drips from the wings and save cleanup but is optional and the wire rack is crucial to help the chicken get air circulation on all sides.
Spread the chicken wings on the wire rack and refrigerate uncovered between 4-16 hours. Allowing the chicken to rest with the rub helps remove the excess moisture out the chicken to lead to crispy oven baked wings and allow the spices to season the meat.
Preheat the oven to 450 Fahrenheit.
Lightly spray the wings with cooking oil before placing them in the middle rack of the oven for 20 minutes. Flip the wings over and cook for another 15-20 minutes until the wings have a golden crispy exterior.
Make the sauce: In a small saucepan on medium heat add butter and melt. Add mined garlic, grated ginger, and chopped fresno chilis to the butter and sautee for ~1 minute until the ginger and garlic softens in order to infuse the butter with the aromatics. If necessary add a tablespoon more butter if there isn't enough fat to coat the saucepan and sizzle the ginger and garlic in.
Add ketchup, soy sauce, vinegar, sugar, and Kashmiri chili powder to the sauce and mix. Allow the sauce to simmer ~1-2 minutes and turn off the heat.
Coat the wings in the sauce right before serving!

Notes

Giving the chicken wings time to dry in the fridge is important for this recipe. It helps the spices penetrate and helps remove excess moisture from the chicken so it can crisp in the oven.
Baking powder is important in this recipe as it helps the chicken wings crisp in the oven.
Wings will loose crispiness once coated in sauce so it's important to coat in sauce right before eating. You can alternatively serve the sauce on the side.

Prep Time: 10
Cook Time: 35
Category: Appetizer
Method: Oven
Cuisine: Indian

Keywords: Indo-Chinese Chicken Manchurian Wings Without Frying