{"title":"Indian","description":"\u003cp\u003eKashmiri chilli for colour, roasted cumin for depth, amchur for the sour edge that keeps heat interesting. Crispy Amritsari, charred tandoori and Chettinad wings that do not negotiate — all brined first, because spice alone has never saved anyone from dry chicken. Cold green chutney dip on the side.\u003c\/p\u003e","products":[{"product_id":"amritsari-crackle-crispy-indian","title":"Amritsari Crackle — Crispy Indian Brine + Rub Kit","description":"\u003cp\u003eAmritsari fried chicken has a crust that crackles audibly and a hit of ajwain that walks into the room ahead of you. Your air fryer, left to its own devices, gives you pale skin and stringy meat instead. This kit hands it a brine and a gram-flour rub and tells it to behave.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eAn air fryer is a small fan oven running hot and fast. That dry, moving air is excellent at drying a surface and brutal on the meat underneath, which is why unbrined air-fryer chicken ends up tight and stringy. The brine sorts that out before cooking even starts: salt and sugar dissolved in water carry seasoning into the muscle instead of sitting on the outside, and salted meat holds on to noticeably more of its own moisture through the cook. The rub handles the other half. Gram flour and fine rice flour form a thin dry coat that the convection air toasts into a craggy shell, Kashmiri chilli brings colour without scorching, ajwain gives that thyme-like bite, and amchur adds the sour edge that keeps a heavy crust from feeling like a chore.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmritsari brine sachet — 60 g.\u003c\/strong\u003e Salt, sugar, crushed ajwain, garlic, black pepper, bay. Dissolves into 1 litre of cold water and brines 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy masala rub — 55 g.\u003c\/strong\u003e Gram flour, rice flour, Kashmiri chilli, amchur, ajwain, coriander, turmeric, black pepper. Coats the same 1 kg, with a teaspoon left over for finishing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card.\u003c\/strong\u003e The whole method on one card, for when your hands are covered in rub and your phone is not an option.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTriple pack:\u003c\/strong\u003e three brine sachets, three rub sachets, one card. Does 3 kg of chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eTip the whole brine sachet into 1 litre of cold water and stir until nothing grainy is left at the bottom.\u003c\/li\u003e\n\u003cli\u003eAdd 1 kg of bone-in chicken — thighs, drumsticks or cut leg pieces. Slash each piece to the bone twice. Cover and put it in the fridge for at least 30 minutes; 2 to 4 hours is better. Never brine on the counter, and never go past 12 hours.\u003c\/li\u003e\n\u003cli\u003eLift the chicken out and pour the brine away. It has done its job and it does not get a second one. Never reuse it.\u003c\/li\u003e\n\u003cli\u003ePat every piece completely dry with paper towels, inside the slashes too. Wet skin steams. Dry skin crisps. This step is not optional.\u003c\/li\u003e\n\u003cli\u003eToss the chicken with 2 teaspoons of neutral oil, then dust over the rub — hold back a teaspoon — and work it into the slashes and under the skin.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 195°C \/ 385°F for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eLay the pieces in a single layer, skin side down, with air space between them. Crowding the basket is how you get steamed chicken. Cook 22 to 28 minutes, flipping once at the halfway point.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part with an instant-read thermometer, away from the bone. Chicken is cooked at 74°C \/ 165°F, not before. Short of it? Another 2 to 3 minutes. Get a thermometer — guessing is how chicken gets overcooked.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then hit it with the reserved rub and a hard squeeze of lime. Eat with your hands.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 3 of 5. Properly spiced with a chilli hum that builds across a few pieces. Most people will be fine. Nobody will call it mild.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains gram (chickpea) flour. Packed on equipment that also handles wheat, mustard, sesame and tree nuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened, from the date printed on the sachet. Once opened, use the rub within 3 months while it still has its punch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of direct sunlight. Reseal after opening. Do not refrigerate the sachets — humidity turns the powders to clumps.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262471745794,"sku":"FAF-CRP-IND-1K","price":329.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262471778562,"sku":"FAF-CRP-IND-3K","price":829.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-7353388.jpg?v=1786008765"},{"product_id":"tandoori-char-brine-rub-kit","title":"Tandoori Char Brine + Rub Kit","description":"\u003cp\u003eTandoori was built for a clay oven running hotter than anything in your kitchen. Your air fryer is not that. It is a very confident hair dryer, and left to its own devices it will pull the water straight out of your chicken and hand you back something grey and stringy. So we brine first, then go in hard with Kashmiri chilli for colour and char.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eThe brine sachet is salt and a little cane sugar carrying ginger, garlic and black cardamom. Dissolved in cold water, the salt moves into the meat and stays there, and salted muscle holds on to more of its own moisture when dry convection heat starts hauling it out. That is the entire trick, and it happens before the machine is even switched on. The sugar is there to help the surface brown at high heat. The rub does the other half: Kashmiri chilli is heavy on red pigment and light on burn, so you get tandoori colour without your mouth paying for it, while garam masala, cumin and dried fenugreek leaf toast on the surface in the last few minutes. Yogurt in the marinade is not decoration either — it clings, so the spice stays on the chicken instead of blowing around the basket. There is no starch in this kit. Starch makes crust. We want char.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine sachet, 60 g\u003c\/strong\u003e — salt, cane sugar, ginger, garlic, black cardamom, bay, black peppercorn. Dissolves into 1 litre of cold water and brines 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTandoori rub, 45 g\u003c\/strong\u003e — Kashmiri chilli, garam masala, ginger, garlic, cumin, coriander, dried fenugreek leaf, black salt. Deliberately low on salt, because the brine already did that job. Seasons 1 kg, mixed into yogurt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — the full method, times and temperatures, in your hand instead of on your greasy phone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle pack\u003c\/strong\u003e does 1 kg of chicken. \u003cstrong\u003eTriple pack\u003c\/strong\u003e does 3 kg: three brine sachets, three rub sachets, one recipe card.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eTip one brine sachet into 1 litre of cold water and stir until you cannot feel grit at the bottom.\u003c\/li\u003e\n\u003cli\u003eScore 1 kg of chicken — bone-in legs and thighs are the move here — twice per piece, down to the bone. Drop it in the brine, cover, and refrigerate for at least 30 minutes; 2 to 4 hours is better. Never go past 12 hours. Fridge only. Never the counter.\u003c\/li\u003e\n\u003cli\u003eLift the chicken out and pour the brine down the sink. It has done its job and it is not doing a second one. Never reuse it.\u003c\/li\u003e\n\u003cli\u003ePat every piece completely dry with paper towel, into the scores as well. Wet chicken steams. Dry chicken chars.\u003c\/li\u003e\n\u003cli\u003eMix the whole rub sachet with 4 tbsp thick yogurt, 1 tbsp oil and a squeeze of lemon. Coat the chicken, push it into the cuts, and leave it in the fridge for 20 to 30 minutes.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 200°C (390°F) for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eLay the pieces in a single layer with space between them. A crowded basket steams and you get no colour. Cook bone-in pieces at 200°C (390°F) for 22 to 28 minutes, flipping once at the halfway point. Boneless thighs: 190°C (375°F) for 15 to 20 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part, away from the bone, with an instant-read thermometer. Chicken is cooked at \u003cstrong\u003e74°C \/ 165°F\u003c\/strong\u003e — not at \"looks about right\". Get a thermometer. It costs less than the chicken you keep overcooking.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then hit it with lemon and raw sliced onion. That is the finish. Do not skip it.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat: 3 of 5.\u003c\/strong\u003e Properly warm, with a slow build. Kashmiri chilli does most of the colour; the cayenne-level kick stays polite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no gluten, dairy, egg or nut ingredients in either sachet. Packed in a facility that also handles mustard, sesame, gluten and tree nuts. The method uses yogurt, which you supply — that is dairy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once opened, use the rub within 3 months while it still smells like something.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of direct sunlight. Do not keep the sachets in the fridge — condensation turns spice into a brick. Mixed brine is made fresh, used the same day, and thrown away after.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262471942402,"sku":"FAF-GRL-TAN-1K","price":329.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262471975170,"sku":"FAF-GRL-TAN-3K","price":819.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-9738994.jpg?v=1786008773"},{"product_id":"chettinad-chilli-garlic-wings","title":"Chettinad Chilli-Garlic Wings Kit","description":"\u003cp\u003eChettinad heat does not negotiate. Black pepper, dried red chilli and a frankly unreasonable amount of garlic, on wings that come out of the basket juicy instead of jerky. Keep something cold nearby. You will want it.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eAn air fryer is a fan blowing hot dry air at your dinner, and a wing has nowhere to hide from it: mostly skin, bone and a thin band of meat. That dry convection heat pulls water straight out, which is why your last batch tasted like seasoned rope. The brine gets there first. Salt in solution moves into the meat and seasons it all the way through instead of sitting on the surface, and it changes the muscle proteins so they hold on to water while they cook. The small amount of sugar in the sachet balances the salt and helps the skin take on colour. Then the rub goes on dry, because chilli, black pepper and garlic need direct contact with a dry surface to bloom, and the pinch of baking powder in the blend raises the skin's surface pH so it browns and blisters before the inside has time to dry out. The toss-through goes on hot, out of the basket, because ground chilli and curry leaf lose their edge if you cook them for twenty-two minutes.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChettinad brine sachet, 90 g\u003c\/strong\u003e — sea salt, cane sugar, cracked black pepper, garlic, dried red chilli, curry leaf, fennel. Dissolves in 1 litre of cold water and brines 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilli-garlic rub, 40 g\u003c\/strong\u003e — Guntur chilli, coarse black pepper, roasted garlic, coriander seed, a little baking powder for crisp. Coats 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot toss-through finish, 25 g\u003c\/strong\u003e — fine chilli, curry leaf, garlic, black pepper, salt. Goes on after cooking, never before.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — timings, temperatures, and the batch maths for 2 kg and 3 kg.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eTriple pack contains three of each sachet and does 3 kg of wings.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eTip the brine sachet into 1 litre of cold water and stir until it fully dissolves. Add 1 kg of wings and make sure they are submerged.\u003c\/li\u003e\n\u003cli\u003eCover and refrigerate for at least 30 minutes; up to 4 hours if you have the time, and never past 12. Never brine on the counter — fridge only.\u003c\/li\u003e\n\u003cli\u003eLift the wings out and pour the brine down the sink. It has done its job and it is not doing it twice. Never reuse it.\u003c\/li\u003e\n\u003cli\u003ePat every wing completely dry with paper towel. Top, underside, into the joint. Wet skin steams, dry skin crisps, and this is the step everyone skips.\u003c\/li\u003e\n\u003cli\u003eScatter over the whole chilli-garlic rub sachet and toss until every wing is coated. Leave them 10 minutes while the fryer heats.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 200°C (390°F) for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eLay the wings in a single layer with a gap between them. Cook 20 to 24 minutes, flipping once at the halfway mark. Crowded basket, soggy wings — do two batches instead.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part of a drumette, away from the bone: chicken is cooked at 74°C \/ 165°F. Use a probe thermometer. Guessing is how wings get ruined in both directions.\u003c\/li\u003e\n\u003cli\u003eTip the hot wings into a big bowl, shower over the toss-through finish and toss hard for about 15 seconds. Serve immediately with lime wedges and raw onion.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 4 out of 5. Properly hot. It builds across the wing and keeps going after you have stopped.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no cereal gluten, dairy, nut or sesame ingredients in the blends. Packed in a facility that also handles sesame, mustard and milk powders, so if you react badly, sit this one out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened from the packing date on the sachet. Once opened, reseal and use the rub and finish within 8 weeks — ground spice fades fast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of direct sunlight. Not in the cupboard above the hob. Keep the brine sachet dry; humidity turns salt into a brick.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472139010,"sku":"FAF-WNG-CHT-1K","price":339.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472171778,"sku":"FAF-WNG-CHT-3K","price":849.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-7230625.jpg?v=1786008782"},{"product_id":"green-riot-mint-coriander-dip-mix","title":"Green Riot Mint-Coriander Dip Mix","description":"\u003cp\u003eHot chicken wants a cold, sharp counterpunch. This is the green chutney register — mint, coriander, green chilli, lime — dried down into a 60 g pouch. Stir it into yogurt you already have in the fridge and it wakes up in ten minutes.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eWet chutney in a jar has to travel cold, and fresh herbs start fading the day the lid comes off. Dry has none of those problems. The mix sits in your cupboard until you want it, and then you decide what it becomes: whisk it into thick curd for a dip that holds its shape on a wing, or into looser yogurt for something you can pour. Mix half, keep the rest. The salt and the acid also pull a little water out of the yogurt as it rests, so the dip firms up instead of sliding off the chicken, and cold dairy sitting directly against chilli heat is the entire reason this exists.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne 60 g resealable pouch\u003c\/strong\u003e — makes roughly 500 ml of dip, enough alongside about 1.5 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried mint and coriander leaf\u003c\/strong\u003e — the green backbone. This is the flavour you actually came for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen chilli and black pepper\u003c\/strong\u003e — the heat, held at a 2 so it doesn't bulldoze the herbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmchur and citric acid\u003c\/strong\u003e — the sourness that stops it tasting like herby wallpaper paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted cumin, garlic granules, salt, a pinch of sugar\u003c\/strong\u003e — depth underneath, and just enough sugar to take the edge off the acid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSpoon 450 g of thick yogurt or hung curd into a bowl. Greek-style is ideal; watery table curd needs draining first or you'll end up with soup.\u003c\/li\u003e\n\u003cli\u003eTip in the whole 60 g pouch. Making less? Half the pouch into 225 g of yogurt, same result.\u003c\/li\u003e\n\u003cli\u003eWhisk hard for 30 seconds. Chase down every dry pocket — the mix clumps if you're lazy about it.\u003c\/li\u003e\n\u003cli\u003eCover and rest in the fridge for 10 to 15 minutes. The herbs rehydrate and the dip thickens. Skip this and it tastes dusty.\u003c\/li\u003e\n\u003cli\u003eTaste. Loosen with a tablespoon of cold water if it's too stiff, sharpen with a squeeze of fresh lime if you want more edge.\u003c\/li\u003e\n\u003cli\u003eServe cold, straight from the fridge, next to chicken straight out of the basket. Keep leftovers covered and chilled and finish them within 3 days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 2 out of 5. Present, friendly, won't ruin anybody's evening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no declared allergens in the mix itself. Packed on equipment that also handles milk, mustard, sesame, peanuts and tree nuts. The yogurt you add contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once opened, use within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e reseal the pouch and keep it cool, dry and out of direct sunlight. Dry spoon only — moisture in the pouch will clump it. Mixed dip lives in the fridge and gets eaten within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472335618,"sku":"FAF-DIP-GRN-60","price":229.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-37845143.jpg?v=1786008791"},{"product_id":"the-indian-takeover-kit","title":"The Indian Takeover Kit","description":"\u003cp\u003eThree packs, three methods, one cold green dip, and a hard line on dry chicken. This is the entire Indian side of the range in one box — crispy, grilled and wings — and every one of them starts in a brine before it goes anywhere near hot air. You buy the bird. We'll handle the rest.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eAn air fryer is a small, angry convection oven. It moves hot dry air fast, which is brilliant for crust and merciless on moisture — the outside dries out well before the middle is done, and you get chicken that photographs beautifully and eats like rope. A brine gets in front of that. Salt dissolved in cold water travels into the meat and seasons it all the way through rather than sitting on the skin, and it leaves the muscle proteins holding onto noticeably more water when the fan starts. Thirty minutes in the fridge is enough to taste the difference; four hours is better. The rubs then do the surface work — Kashmiri chilli for colour, roasted cumin and coriander seed for depth, amchur for the sour edge — but they only stick, toast and brown on a dry surface. Wet chicken, no crust. Every single time.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmritsari Crackle crispy pack (115 g)\u003c\/strong\u003e — 60 g masala brine sachet plus the 55 g gram-flour crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTandoori Char grilled pack (105 g)\u003c\/strong\u003e — 60 g brine sachet plus the 45 g tandoori char rub. Does 1 kg, best on bone-in legs and thighs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChettinad Chilli-Garlic wings pack (155 g)\u003c\/strong\u003e — 90 g wing brine, 40 g chilli-garlic rub and a 25 g hot toss-through. Does 1 kg of wings, roughly 12 to 14 pieces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen Riot Mint-Coriander Dip Mix (60 g pouch)\u003c\/strong\u003e — whisk into 450 g of thick yogurt for roughly 500 ml of cold, sharp dip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod card\u003c\/strong\u003e — brine times, basket temperatures and the internal temperature you're actually aiming at, printed on something you can prop against the air fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThree kilos of chicken, four ways to eat it, and roughly 12% less than buying the four packs one at a time.\u003c\/p\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine first. Always.\u003c\/strong\u003e Dissolve the pack's brine sachet in the volume of cold water printed on it, submerge the chicken, cover, and put it in the fridge. Thirty minutes minimum, up to 4 hours, never past 12. Never on the counter. Pour the used brine down the sink when you're done — it has had raw chicken sitting in it, it is not a marinade, and it never gets reused.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat it bone dry.\u003c\/strong\u003e Paper towel, both sides, into every crease. Surface water turns to steam in the basket, and steam is why your last batch came out pale.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub, then preheat.\u003c\/strong\u003e Rub goes onto dry chicken. Preheat the air fryer for 3 to 5 minutes. Load a single layer with gaps between the pieces — a crowded basket is just a steamer with ambition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy pack, bone-in pieces:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once at the halfway mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWings pack:\u003c\/strong\u003e 200°C \/ 390°F for 20 to 24 minutes, flipping once. Give them room. Wings stuck together do not crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled pack, bone-in legs and thighs:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once. On boneless thighs or breast instead, run 190°C \/ 375°F for 15 to 20 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook to temperature, not to the clock.\u003c\/strong\u003e Chicken is done at 74°C \/ 165°F in the thickest part, kept clear of the bone. Baskets and starting temperatures vary wildly, so buy a probe thermometer — it costs less than the chicken you'll otherwise ruin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest 5 minutes.\u003c\/strong\u003e Mix the dip while you wait (full method on the pouch), then get on with it.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 3 out of 5 across the kit. Wings run hottest at 4, crispy and grilled both sit at 3, and the dip lands at 2.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e the Amritsari crispy pack contains gram (chickpea) flour. Nothing else in the box carries a declared allergen. All of it is packed on equipment that also handles wheat, milk, mustard, sesame, peanuts and tree nuts. You supply the yogurt for the dip and the tandoori marinade, which contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once a sachet or pouch is open, use it within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of sunlight, sealed. Dry spoons only. Once mixed, the dip lives in the fridge and gets eaten within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472433922,"sku":"FAF-KIT-IND-04","price":1079.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-31280796.jpg?v=1786008800"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/collections\/pexels-photo-7353388.jpg?v=1786009289","url":"https:\/\/friedaf.com\/collections\/indian.oembed","provider":"Fried AF","version":"1.0","type":"link"}