Extra Crispy Indian Fried Wings

Ingredients:

• 2 heads of garlic, cloves peeled
• 20 cm ginger root (about 170 g), peeled and thinly sliced
• 10 serrano peppers (about 100g), stemmed and seeded if desired to reduce heat
• 1.8 kg chicken wings, cut at the joint (discard the tips)
• 1 cup sweet coconut flakes
• 1 cucumber, grated on a coarse grater
• 1 cup plain whole milk yogurt (not Greek)
• 2 tbsp finely chopped cilantro
• Finely grated zest and juice of 1 lime
• Vegetable oil, for deep-frying
• 3 cups chickpea flour
• 1 tbsp whole brown mustard seeds
• 1 tbsp whole coriander seeds
• 0.5 tsp ground turmeric
• 110 g unsalted butter, diced

Preparation:

1. Combine the garlic, ginger, chili pepper, and 3 tablespoons of coarse salt in a food processor and process until it forms a finely chopped paste; transfer the marinade to a large bowl. Using a small knife, pierce the skin of each chicken wing two or three times, then add to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
2. Meanwhile, in a medium skillet over medium heat, toast the coconut, stirring frequently, until golden brown, 4-5 minutes. Transfer to a bowl and let cool.
3. Prepare raita:
   
   In a colander set over a bowl, combine the cucumber with 1 teaspoon of salt. Stir and let sit for 30 minutes. Using your hands, squeeze as much water out of the cucumbers as possible, then transfer them to a bowl. Stir in the yogurt, cilantro, lime zest, and juice. Season with salt and pepper to taste, then cover with plastic wrap and refrigerate until ready to serve. Can be stored for up to 2 days. Stir before serving.
4. Place chickpea flour in a large bowl. Using tongs, remove half the wings from the marinade and dredge them in flour to coat evenly. Transfer the wings to a wire rack set over a baking sheet and dredge the remaining wings in flour. Discard any remaining flour.
5. In a large heavy-bottomed saucepan, heat 2 inches of vegetable oil over medium heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. Fry the wings in two batches, turning occasionally, until golden brown and cooked through, 16-18 minutes per batch. Using a slotted spoon, transfer the wings to a large bowl and sprinkle with salt. Reheat the oil to the desired temperature before frying the next batch.
6. In a medium skillet over medium heat, toast the mustard and coriander seeds, swirling the pan until the mustard seeds pop and the spices release their aroma, 2-3 minutes. Add the turmeric and cook for 10 seconds, then add the butter. Heat until the butter melts and the spices begin to sizzle, about 1 minute.
7. Drizzle the chicken wings with the herb oil, toss to coat, then transfer to a serving platter. Sprinkle with coconut flakes. Serve immediately with raita for dipping.