Indo Chinese Chicken Manchurian Wings Without Frying Recipe

I absolutely love this recipe because it perfectly blends the fiery goodness of chili sauce with the savory depth of soy sauce, creating an unforgettable flavor explosion. Plus, the crispy, saucy wings are the ultimate comfort food that brings a delightful fusion of Indo-Chinese vibes right to my kitchen, impressive enough to wow my friends at any gathering.

I enjoy making classic dishes healthier, and these Indo-Chinese Chicken Manchurian Wings are a delicious alternative that doesn’t involve frying. The flavor-packed ingredients like soy sauce, ginger and garlic, and cornflour provide a version of this special dish that requires no excess oil.

I love that the balance of bell pepper, onion, and chili sauce gives these wings just the right amount of spice and sweetness, making them a delightful dish for people looking to dunk something in a bold and savory sauce.

Ingredients

Wings of Chicken: Rich in proteins, giving vital amino acids required for mending the form.

Ginger-garlic paste: Contributes to intense flavor; supports digestive health and has powerful anti-inflammatory effects.

Soy Sauce: Provides the umami flavor; has sodium, which boosts the savory taste.

Chili sauce: Supplies the heat and spiciness from chili peppers.

Boosts metabolism.

Corn flour: utilized as a thickening agent; offers a crisp texture when it is cooked.

Sweet, crunchy, and rich in vitamins A and C, bell peppers are a great addition to any dish.

Green Chilies: Provide heat; contain abundant capsaicin, which may elevate metabolism.

Ketchup made from tomatoes: Bestows sweetness and a bit of twang, plus—hold on to your taste buds—some of the best antioxidants.

Contain lycopene—the male fruit of the tomato plant is red—carotenoids, and phenolic compounds.

Black Pepper: Boosts the flavor with a touch of heat; helps with digestion and the absorption of nutrients.

Green Onions: Used primarily for garnish in dishes; they have a light, fresh flavor.

Green onions are also a good source of the vitamins that help keep our bones, teeth, and skin healthy.

Ingredient Quantities

• 1 kg chicken wings
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili sauce
• 2 tablespoons cornflour
• Salt to taste
• 1 tablespoon oil
• 1 cup onions, finely chopped
• 1 cup bell peppers, chopped
• 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon green chilies, chopped
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce (extra, for sauce)
• 1 tablespoon chili sauce (extra, for sauce)
• 2 teaspoons sugar
• 1 teaspoon black pepper, crushed
• 1 cup water
• 2 tablespoons spring onions, chopped (for garnish)

Instructions

1. In a large bowl, combine the chicken wings with the ginger-garlic paste, soy sauce, vinegar, chili sauce, cornflour, and salt. Marinate for at least half an hour. Ingredients:

* 50 chicken wings
* 1/2 cup cornflour (cornstarch)
* 1/2 teaspoon salt
* 1 tablespoon soy sauce
* 1 tablespoon dark soy sauce
* 2 teaspoons sesame oil (optional)
* 1 tablespoon vinegar
* 1 tablespoon chili sauce (or to taste)
* 1/2 bunch green onions (also called scallions)
* 1/2 inch piece fresh ginger, sliced
* 4 cloves fresh garlic, sliced.

2. Set your oven to a temperature of 200 degrees Celsius (392 degrees Fahrenheit).

3. Arrange the marinated wings on a baking sheet covered with parchment paper. Bake for 25 to 30 minutes, or until the wings are cooked through and just beginning to crisp. This is not the time to skimp on the spacing; the wings will need their elbow room to really get going.

4. In a wide frying pan or wok, pour in oil and warm it over medium heat. Add the diced onions and cook, stirring them often, until they turn translucent.

5. Combine the bell peppers, ginger, garlic, and green chilies. Cook for an additional 3–4 minutes.

6. Stir in the ketchup, additional soy sauce, and additional chili sauce. Cook for 2 minutes.

7. Combine sugar and black pepper with the sauce mixture. Mix thoroughly.

8. Into the pan, pour 1 cup of water and let the mixture simmer and thicken slightly.

9. Incorporate the sauce with the baked chicken wings. Wake them well until they are evenly coated with the saucy goodness.

10. Before serving, sprinkle with diced green onions. Have a good time with your Indo-Chinese Chicken Manchurian Wings!

Equipment Needed

1. Large bowl
2. Measuring spoons
3. Measuring cups
4. Baking sheet
5. Parchment paper
6. Oven
7. Frying pan or wok
8. Cooking spatula or spoon
9. Knife
10. Cutting board
11. Oil brush (optional)
12. Serving plate or dish

FAQ

• Can I use a different cut of chicken?You can use chicken drumettes or drumsticks, but adjust the cooking time as they may take longer to get done. Yes, you can use drumettes or drumsticks.

  Use drumsticks.

• What can I use as a substitute for soy sauce?Tamari and liquid aminos are good, gluten-free alternatives to soy sauce. You can use either of them in the same quantity as you would soy sauce.
• Can I make this dish less spicy?You can certainly cut back on or leave out the green chilies, and you can adjust the amount of chili sauce in the recipe to suit your spice tolerance.
• How can I make the wings crispier?To get crisp wings, bake them at a higher temperature, or better yet, use a convection setting if your oven has one. If you really want to ensure that your wings are crispy, turn on the broiler for the last few minutes of cooking. Just don’t walk away during that time!
• Is it possible to make this recipe ahead of time?Wings can be marinated a day in advance and stored in the fridge. The sauce can be prepared ahead as well. Combine the two when it’s time to serve.
• What can I serve alongside Chicken Manchurian Wings?Accompany with vegetable fried rice or noodles; pair with sautéed vegetables for a balanced meal.
• How can I store leftovers?Keep any remaining food in a sealed container in the cooler for not more than 3 Earth days. Warm up in an oven for optimum deliciousness.

Substitutions and Variations

Instead of using soy sauce, opt for either tamari sauce or coconut aminos.
In place of vinegar, consider using lemon juice or apple cider vinegar.
In place of chili sauce, use either sriracha sauce or a hot sauce of your choice.
In place of cornflour: Substitute arrowroot powder or potato starch.
Instead of tomato ketchup, use homemade tomato puree with a pinch of sugar.

Pro Tips

1. Use Baking Powder for Extra Crispiness To achieve even crispier wings, add a small amount of baking powder to the cornflour mixture in the marinade. The baking powder will help break down the proteins in the chicken skin and enhance the crispiness during baking.

2. Marination Time For deeper flavor penetration, marinate the chicken wings overnight in the refrigerator instead of just 30 minutes. This allows the ginger-garlic paste, soy sauce, and other flavors to thoroughly infuse into the meat.

3. Adjust Sauce Thickness If you prefer a thicker sauce coating on the wings, create a slurry with a tablespoon of cornflour mixed with water and add it to the sauce mixture in the pan. This will help the sauce cling better to the wings.

4. Char the Vegetables When cooking the onions, bell peppers, ginger, and garlic, let them slightly char in the pan before moving on to the next step. This will add a smoky flavor that enhances the overall taste of the dish.

5. Finish with a Drizzle of Sesame Oil After the wings are coated with the sauce, finish with a small drizzle of sesame oil for an added layer of flavor and aroma before serving.