Recipe Description
These spicy wings make a great snack
Recipe Ingredient
- Marinade
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp ginger juice
- Batter
- 50 g corn flour
- 50 g plain flour
- 2 tbsp chilli powder
- 1/2 tsp ground black pepper
- 1 tsp chicken stock powder
- 1/4 tsp salt
- 1 tbsp oil
- 125 ml water
- Onion pickle
- 2 onions (peeled)
- 3 tbsp caster sugar
- 1/2 tsp salt
- 1 tbsp vinegar
- 1 tsp beetroot
Instructions
- In a bowl, combine the marinade ingredients and add the mid-wings. Toss to coat well and set aside in the fridge for at least an hour.
- Combine the batter ingredients in a mixing bowl. Set aside to rest for at least 10-15 minutes.
- Dip the marinated chicken wings in the batter. Deep fry in hot oil over medium low heat for 5-6 minutes. Remove from oil and drain.
- Reheat the oil until hot over medium to high heat. Dip the fried chicken wings in the batter again and refry for 2-3 minutes, or until golden brown and cooked through.
- For the onion pickleCut the onions into half then slice thinly. In a bowl, combine the onion, sugar, salt and vinegar. Steep for about 20 minutes. Stir in beetroot juice.
- Toss briefly then set aside for 5-10 minutes before serving.
