Crispy Coconut-Dusted Chicken Wings with a Spicy Indian-Inspired Marinade

These wings get a flavor boost from a chile-garlic-ginger marinade and a crunchy chickpea flour coating, finished with toasted coconut and a dollop of cool cucumber raita.

Info

• Cook time: 1 hour 45 minutes
• Total time: 4 hours 15 minutes
• Yield: 6 to 8 servings

Ingredients

• 2 heads garlic, cloves separated and peeled
• One 8-inch piece ginger (about 6 ounces), peeled and thinly sliced
• 10 serrano chiles (about 4 ounces), stems removed (remove seeds for less heat)
• Kosher salt
• 4 pounds chicken wings, separated into flats and drummettes
• 1 cup sweetened shredded coconut
• 1 cucumber, grated on the large holes of a box grater
• 1 cup plain whole-milk yogurt (not Greek)
• 2 tablespoons finely chopped cilantro
• Finely grated zest and juice of 1 lime
• Freshly ground pepper
• Vegetable oil, for frying
• 3 cups chickpea flour
• 1 tablespoon whole brown mustard seeds
• 1 tablespoon whole coriander seeds
• 1/2 teaspoon ground turmeric
• 1 stick (8 tablespoons) unsalted butter, diced

Instructions

1. In a food processor, combine the garlic, ginger, chiles, and 3 tablespoons kosher salt; process until a fine paste forms. Transfer the marinade to a large bowl. Pierce each chicken wing two or three times through the skin with a paring knife, then add them to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
2. Meanwhile, toast the coconut in a medium skillet over medium heat, stirring often, until golden, 4 to 5 minutes. Transfer the coconut to a bowl and let cool.
3. Make the raita: Combine the cucumber and 1 teaspoon salt in a colander set over a bowl, toss to combine, and let stand for 30 minutes. Squeeze as much moisture as possible from the cucumbers with your hands, then transfer them to a bowl. Stir in the yogurt, cilantro, lime zest, and juice. Season the raita with more salt and pepper, then cover with plastic wrap and refrigerate until ready to use, up to 2 days. Stir before serving.
4. Put the chickpea flour in a large bowl. Using tongs, remove half the wings from the marinade and toss with the flour to coat evenly. Transfer the wings to a wire rack set over a baking sheet and repeat the dredging process with the remaining wings. Discard any leftover chickpea flour.
5. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and cooked through, 16 to 18 minutes per batch. Use a slotted spoon to transfer the wings to a large bowl and sprinkle with salt. (Make sure the oil returns to the proper temperature between batches.)
6. Toast the mustard and coriander seeds in a medium skillet over medium heat, swirling the pan until the mustard seeds begin to pop and the spices are fragrant, 2 to 3 minutes. Stir in the turmeric, cook for 10 seconds, then stir in the butter. Heat until the butter melts and the spices begin to sizzle, about 1 minute. Pour the butter and spices over the chicken wings, toss to coat, then transfer to a serving platter. Add the toasted coconut to the seasonings left in the large bowl, then sprinkle over the wings. Serve immediately with the raita on the side.