Prep time: 5 minutes
Cook time: 15-20 min
Servings: 4
Ingredients:
2 lbs chicken wings (drumlets and winglets only)
1 tsp salt
1 tsp pepper
1 tsp ginger paste
oil, for frying
Wet batter
1/2 cup potato or corn starch
1/2 cup rice flour or all purpose flour
1 tsp baking powder
1 cup water
Topping powder
1 tbsp cheese powder or parmesan cheese
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/2 tsp onion powder
Instructions:
Wash your chicken wings and drain. Mix the salt, pepper, and ginger. Refrigerate for at least 2 hours or overnight.
In a large pot, heat the oil to 350F.
In a bowl, mix your wet batter ingredients thoroughly until you get a smooth consistency. Coat each chicken piece evenly.
Drop each chicken in the oil one piece at a time after coating evenly, remembering to do them in batches and do not overcrowd the pot.
Cook until lightly golden brown, for about 7 minutes, depending on the size of your wings. Remove them once done and let the oil drain on a wire rack or paper towel.
Repeat the process until all of the pieces are cooked.
Reheat the oil to 370F. Add all of the chicken and deep fry again until gold golden brown, about 5 minutes. Take out the chicken and let drain on a wire rack or paper towels.
In a small bowl, mix the topping powder ingredients.
Plate your chicken and sprinkle with the topping powder. Serve with corn mayo and lol sauces. Enjoy!
Vegan note: this also works well with tofu or cauliflower.