A nice spicy kick, and a super crunchy coating…
I loved these from the first time I tried them – fried chicken with crispy skin, and a spicy coating to serve. What’s not to love!?
- ½ kg (1.1 lb) of chicken wings
- 50 gr. (½ cup / 2 oz.) of flour
- 1 tsp of coarse salt
- ½ tsp of paprika
- ½ tsp of cayenne pepper
- ¼ tsp of black pepper
- Oil, for frying
- 60ml (1/4 cup) of your favourite hot sauce
- 15g (1/2 oz.) of butter
- 1/4 tsp of garlic powder
- 1/2 tsp of onion powder
- Cut the chicken wings, at the joints, into 3 separate pieces. Discard the wing tip, and keep the other two sections.
- Next mix the flour, salt, paprika, cayenne pepper, and pepper.
- Evenly coat the pieces of chicken.
- Then, place in the refrigerator for one hour. (This ensures the flour stays on!)
- Heat oil to 180C / 360F. Either use enough oil to deep fry (enough oil to at least cover the wing pieces, but no more than a 1/3 of pan full) or shallow fry (using oil about half the depth of the chicken pieces – turn while cooking).
- Fry the wings for 10-12 minutes.
- To make the sauce, melt the butter in the pan. Add the rest of the ingredients. Use half the sauce to coat the wings, and the rest to serve.