Kethel Rahmania Chicken

• porce: 6

Ingredience

2 ½ kg Chicken Wings

¾ tbsp Hot Chilly Powder

¾ tbsp Kashmiri Chilly Powder

2 ½ tbsp Fennel Seeds

¾ tbsp Coarse Salt

½ tsp Turmeric Powder

1 tbsp Chilly Flakes

2 tbsp Luke Warm Water

Pokyny

Quick Pulse chilly powder, fennel seed, coarse salt and turmeric powder in a blender.

Add luke warm water and chilly flake for a quick pulse again.

Marinate the chicken wings with paste and allow to rest for 1 hour in refrigerator.

Medium fry on oil (If using air fryer spray oil of top).