BETTER THAN TAKEOUT: Spicy Fried Chicken Wings

If you’re anything like me, chicken wings are your favourite part of the chicken! I absolutely love creating or discovering new ways of enjoying chicken wings. My inlaws always get frustrated with me because they say the wings are the least meaty part of the chicken other than the feet. They can’t understand what I love about chicken wings exactly.

Well I don’t know how to explain it, I just love them. This recipe is pretty simple to make, it may seem complicated or even daunting if you’ve never deep-fried fried chicken before however once you do it a few times, you’ll get the hang of it.

I love ordering out as much as the next person however when you have kids, your purse becomes tighter and tighter. And so, you have to get comfortable with cooking more and more at home.

For any of my deep-fried dishes, I prefer to use semolina as a binding agent rather than cornflour. This may seem strange but I promise it’s a game-changer! The chicken wings turn out much crunchier and yet smoother than ordinary fried chicken wings that you’d get at a takeaway.

I promise if you give these wings a try, you’ll never want to order fried chicken wings outside again! Plus, buying the chicken at the supermarket is very cheap because of how they’re considered to have hardly any meat.  I’ll be making more chicken wing recipes so please stay tuned!

CAUTION: PLEASE KEEP CHILDREN AND/OR YOUNG PEOPLE AWAY FROM HOT OIL. WATCH THE POT THE WHOLE TIME IT’S ON THE FIRE – DO NOT LEAVE UNATTENDED – HOT OIL CAN KILL

Spicy Fried Chicken Wings

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Serves: 4
Prep Time: 1 hour Cooking Time: 8 minutes

Ingredients

  • Chicken marinade:
  • 1kg chicken wings (Africans, please don’t use "hard" chicken for this recipe)
  • 1 tsp oil
  • 1 knoor cube
  • 1 magi cube
  • 2 tsp chilli powder
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp apple cider vinegar (optional)
  • 1 cup milk (optional)
  • 1 egg
  • Coating:
  • 150g flour
  • ¼ cup semolina
  • ¼ tsp salt
  • 1 tsp chilli powder
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp garlic powder

Instructions

1

Wash your chicken wings, take a sharp knife and start stabbing the wings all over and through to the bone. I do this every time I cook any chicken pieces because this enables the flavour to seep straight through to the bone during marinating and the chicken cooks faster.

2

Add the marinade ingredients starting with the oil but do not add the egg, milk and apple cider vinegar.

3

You’re going to mix the milk with the apple cider vinegar in a separate cup to create buttermilk, stir until it becomes thick and add to the wings.

4

Once you have added all the marinade ingredients to the chicken, mix everything together, cover and put in the fridge for 30 minutes.

5

Remove from the fridge and put on the counter for another 30 minutes to bring the chicken back to room temperature.

6

Mix the coating ingredients together in a bowl (semolina is a much better binding ingredient than cornflour) and set aside.

7

In a deep pot, heat enough oil to completely submerge the chicken. To test whether your oil is hot enough, put a tiny piece of chicken skin in the oil and if bubbles form around it then you're ready to fry

8

Crack the egg into the marinated chicken and mix around

9

Toss one chicken wing in the flour mix and gently drop it in the pan to fry. I used a medium-sized deep pot and I could comfortably fit in 5 chicken wings at once.

10

Fry the wings for 5 minutes and remove from the oil,

11

Let the wings cool completely and then fry them all again for 2-3 minutes! Double-frying makes the chicken extra crunchy! Remove them all from the oil, put them to cool down and turn off the stove.

Notes

The semolina is to bind the flour mixture to the chicken. If you don’t use a binding agent, the fried flour mixture will just separate from the chicken when cooked and you may as well just eat both separately. This happened to me once and it was such a letdown! You can also use cornflour. I prefer to use semolina because cornflour has a raw taste that doesn’t go away even after frying, if you taste raw cornflour, that’s the same taste that will still be in the chicken after frying and for me, it ruins the whole dish but semolina has no taste, it dissolves when frying and is an excellent binding agent. I also use it for my corndog recipe TIP: make sure there's plenty of space between the chicken pieces so they cook all the way through, if it's too crowded in the pot, they'll still be raw in the middle!

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