I now started making this for my kids and their friends. I made this the other day and it was all gone so quickly. I love how simple it is to make, I love that it only uses a few ingredients.
My daughter had a graduation the other day, after the morning mass I came home and my mum was busy in the kitchen as she new we would be hungry (a lovely surprise). This time she made this with chicken thigh fillets, added some smoked paprika to it, it was absolutely delicious.
When frying the oil needs to be hot, but not too hot, as you don't want it burnt on the outside, but raw in the middle. Also make sure you take the chicken out of the refrigerator 30 minutes before you want to fry it. When frying, fry similar sized pieces together, so fry a batch of drumettes separate to the wingettes, makes for consistent cooking.
You can buy chicken wing pieces already separated, but it so much cheaper to buy the whole wing and joint it yourself, it really is easy.
For people that need it to be gluten free, my mum made this using 1/4 cup gluten free plain flour and 1/4 cup gluten free self raising flour, and it was just as good as if using standard flour.
Give this a go, your family will love it.
2kg chicken wings
1-2 tablespoons vegeta (to taste)
1/2-1 teaspoon Paprika
2-3 cloves garlic, grated
1/2-1 teaspoon ground chilli
1/2 cup self raising flour flour
Sunflower oil, for deep frying
Joint the chicken wings, discard the wing tips (I actually freeze them and use them when making chicken soup).
Place chicken wing pieces in a large bowl, sprinkle with vegeta, paprika, garlic, chilli. Mix well to combine. You can refrigerate this now until needed.
Place the flour in a large snap lock bag. Add the chicken wing pieces, close the bag and shake it about.
Heat up the oil over medium-high heat in a deep medium sized saucepan or deep fryer (it is ready when it sizzles as soon as you add a cube of bread to it). Place 5-6 pieces of chicken in one batch, do not overcrowd the chicken or it won't fry properly.
Fry, moving the pieces about every now and then, for 8-10 minutes (drumettes), 6-8 minutes (wingettes) or until golden and cooked through. If burning too quickly reduce the heat, if not hot enough, increase the heat.
Place on a wire rack to drain, far better than paper towels as the coating stays crisp.
Serve with fresh cucumber and cherry tomatoes or with a green salad, some corn, whatever you like.
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