I have been hankering for chicken wings for the past month. I have eaten twice outside but they left me wanting.
I did not want the fried ones thickly coated with batter nor do I want the Korean type smothered with sickly sweet sticky sauce. I didn’t feel like the KFC spicy ones either as they seems to make me very thirsty.
Bought a packet of chicken wings yesterday for only 2.70 (pounds) and decided to make my own. However I am torn between roast or fried as I recently bought the smallest deep fat fryer of 1.5L oil only. There is a special reason for buying it. Watch this space!
So I decided to split my chicken wings 50/50 and cook them roast and fried. The roasted wings have an extra touch of maple syrup and the fried ones are just dusted with tapioca and baking powder just before frying.
TIP – I dropped a handful of king prawns into my zip-lock bag, utilizing the marinate already in there and re-dusted with some tapioca flour before deep frying them lastly.
Fried and Roasted chicken wings
- 12 Chicken wings
- 2 tbsp Worcestershire sauce
- 1 tbsp Turmeric powder
- 1 tbsp Curry powder
- 1 tbsp Chicken powder
For deep frying
- 2 tbsp Tapioca powder
- 1 tsp Baking powder
- 2 tbsp Honey or maple syrup
- Wash the chicken wings with salt and remove any feathers!
- Marinate the chicken wings with soy sauce, curry, turmeric and chicken powder in a zip-lock bag for at least half an hour.
For deep frying
- Just before frying dust your chicken wings with tapioca and baking powder.
- Deep fry for 30 minutes at medium high heat.
- Just before roasting add a touch of honey or maple syrup.
- Roast in 180C oven for 30 minutes then I use my blow torch to get that charred look.