Description
These Halal chicken wings are buttermilk-marinated for 6–24 hours, deep-fried to crispy perfection, and tossed in a smoky spice mix with garlic-mayo white sauce. The blend of spices and sauces creates a balanced heat and tangy finish.
Ingredients
2 pounds chicken wings (bone-in, skin-on, halal)
1 cup buttermilk (halal-certified)
1 tablespoon garlic powder (or granulated garlic)
2 teaspoons turmeric
2 cups all-purpose flour
1 tablespoon chili powder
1 teaspoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 tablespoon sugar
1 teaspoon salt
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon garlic paste
Canola oil (enough to fill Dutch oven 1/3 full)
Instructions
Combine chicken, buttermilk, garlic powder, and turmeric. Refrigerate 6–24 hours.
In a shaker, mix flour, chili powder, ground coriander, smoked paprika, ground cumin, sugar, and salt for the spice blend.
Whisk mayonnaise, sour cream, vinegar, and garlic paste until smooth for the white sauce.
Heat canola oil in a Dutch oven to 350°F. Crumble 1 cup of the flour spice mix over the chicken.
Fry chicken wings in batches for 5–6 minutes per side until golden. Shake off excess flour before frying.
Immediately toss fried chicken in remaining spice mix and salt, then drizzle with white sauce.
Notes
Marinate chicken for at least 6 hours, ideally overnight, for optimal tenderness.
For better spice adhesion, ensure the flour is crumbled over the wings, not packed.
Use a thermometer to accurately monitor oil temperature at 350°F during frying.
Serve with additional white sauce on the side for extra dipping pleasure.
For a spicier kick, increase the quantity of chili powder and smoked paprika in the seasoning mix.
- Prep Time: 10
- Cook Time: 30
- Method: Frying
- Cuisine: American (Halal adaptation)
Nutrition
- Serving Size: 6–8 chicken wings
- Calories: 540
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g