Finger lickin' fried chicken wings.
Ingredients
Begin this recipe a day ahead.
For the marinade
2L buttermilk
2 tbsp smoked paprika
1 tbsp garlic powder
½ tbsp dried ginger
½ tbsp ground chilli
½ tbsp ground turmeric
1 tsp ground pepper
16 chicken wings
For the hot sauce
3 tbsp vegetable oil
75g dried chillies
1 head garlic, peeled
50g ginger, peeled and roughly chopped
150g brown sugar
200ml water
150ml malt vinegar
salt
For the frying flour
250g rice flour
350g plain flour
2 tbsp smoked paprika
2 tbsp salt
2L vegetable oil, for frying
Method
1. A day before, in a large bowl, combine the marinade ingredients. Add the chicken wings, coat well in marinade, cover and keep in the fridge for a day.
7. Put the vegetable oil in a large pot and heat on high. If you have a thermometer, monitor the oil until it reaches 180C. If you don't have a thermometer, dip the handle of a wooden spoon in the oil. Small bubbles will come off it if the oil is hot enough.
8. When the oil is ready, remove the wings from the marinade and toss in the frying flour, making sure they are well covered. Using tongs, lower the wings carefully into the hot oil so it doesn't splatter – the oil will burn if it makes contact with skin. Cook the chicken wings, four or five at a time, for six minutes, then remove with tongs and put onto paper towel to soak up the excess oil. Serve the wings with hot sauce.
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