This is fried chicken made easy. No peeling, cutting, mashing, smashing or any other sort of physical work required! Perfect for anyone who’s in a rush (to prep). The only ‘physical work’ you’ll have to do is to massage the chicken with the marinade, and even then, just use some gloves. The best part is that they don’t take long to cook too! It’s about 3-5 minutes of frying time in total. Don’t worry, you’re not going to die from salmonella. These chicken wings are going to be double-fried and the rest time in between both fries is going to allow the chicken to continue cooking slowly all the way through without getting over cooked. Your final product should be a chicken wing that’s super crispy and crunchy on the outside yet super moist on the inside. The holy ratio hehe. Enjoy!!!

Ingredients:

Chicken

• Chicken wings 1 dozen
• Turmeric powder 2 tsp
• Chilli powder 1 tsp
• Cumin powder 1 tsp
• Fennel powder 2 tsp
• Coriander powder 3 tsp
• Smoked paprika 1 tsp
• Worchester sauce 1 tbs
• Fish sauce 1 tbs
• Cornstarch 1 tbs
• Rice flour 1tbs
• Lime juice 1tbs
• Oil 3 – 6 tbs (Plus extra for deep frying)
• Fine sea salt 1 tsp
• Sugar 2 tsp

Batter

• Cornstarch 3 tbs
• All purpose flour 3 tbs
• Ice cold water N/A

Instructions:

1. Rub your chicken wings with a good amount of salt and exfoliate them for a couple of minutes. Then rinse off the salt and pat dry. 
2. When they are dry, prick your chicken wings all over with a fork. This allows then marinade to penetrate better.
3. Throw all of your marinade ingredients (both dry and wet) into a bowl and combine well until you get a paste. 

1. Add your chicken wings to the marinade and give them a good massage. Really get in there and make sure the marinade gets into every nook and cranny, especially the holes you made with the forks earlier.
2. Let the chicken rest in the fridge for at least 3 hours for the marinade to do a good job, but as usual, over night is best. 
3. When you’re ready to fry, remove the chicken wings from the fridge and let them sit out until they come up to room temperature.
4. Whilst waiting, prepare your batter by mixing together the two starches. 
5. Then, to the batter mix, add just enough ice cold water and mix until you get a smooth and thin liquid. The consistency should be that of a yogurt drink.
6. Pour about 3cm of oil in a pan and heat it to 150*C.
7. When the oil has come up to temperature, give the chicken wings a quick dip into the cold batter and then drop them into the oil. 
8. Depending on the size of your chicken wings, fry them for about 3-4 minutes. Do these in batches so as to not overcrowded the pan. 
9. Place your fried chicken on a wire rack and let it rest for about 10 minutes. 
10. When you’re done with the last batch of chicken, increase the temperature of the oil to 210*C.
11. After all the chicken has rested, fry them off again in batches for about 45 seconds to 1 minute. It will be best to start with the batch you fried off first and work your way to the last batch. 
12. Sprinkle with a little more salt and pepper (to taste) and let the twice-fried chicken wings rest for about 3 minutes before serving. 

Tips and Tricks:

• Use a good neutral oil with a high smoke point such as vegetable oil or peanut oil so that you don’t get a rancid/burnt like flavour in the chicken. You are after all going to be heating it to 210*C for the final fry. 

• If you’re at the grocery store, choose chicken wings that are all equal in size. They’ll more or less cook at the same time and this reduces the room for deviation. 

• Personally I like to use the wing-section of the wing and use the drumlets for something else, like stock. If you do use drumlets, and if they are pre-cut, cut out the breast section attached to the drumlet. This is often the case when you buy chicken wings in grocery stores. You end up getting a perfectly fried drumlet with a giant chunk of overcooked breast hanging on the side. Get rid of it! Don’t throw it of course. I usually collect mine and put them in a freezer bag and use them for other purposes e.g. minced chicken. 

• If you have some extra time on your hands, brine the chicken first a day before marinating them. Yes, this means you’ll probably be taking about 2 days to make these chicken wings but trust me, the end product is more than worth it. 

Serving Suggestions:

• With nasi lemak
• With white rice and a mix of other foods
• With an ice cold beer (or ten…)

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