Extra crispy chicken wings
HB-0862 · Hand-built original
ChickenDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lb chicken wings, split at the joints, tips removed
- 1 Tbsp black pepper
- 1 Tbsp garlic powder
- 1 tsp turmeric
- Salt, to taste
- 1 1/2 cups cassava flour (finely grated dried cassava)
- Vegetable oil, for deep-frying
Method
- Pat the wings very dry with paper towels; dry skin is essential for crispness.
- Season the wings all over with the salt, black pepper, garlic powder and turmeric and leave for at least 20 minutes, or refrigerate for up to 4 hours.
- Toss the wings in the cassava flour until evenly coated, shaking off the excess. Rest for 10 minutes so the coating adheres.
- Heat oil to 350°F in a deep pot or fryer.
- Fry the wings in batches for 8 to 10 minutes, until deep golden and cooked through. Do not crowd the pot.
- For extra crispness, raise the oil to 375°F and fry each batch a second time for 1 to 2 minutes.
- Drain on a rack, season with a little more salt, and serve immediately.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).