Crispy Chicken Wings

This tried and tested recipe yields deliciously crunchy chicken wings! Make a big batch and toss with your choice of sauce.Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl. Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Enjoy marinated and grilled chicken wings with a spicy soy sauce

Makes 20 pieces 
Prep Time 15 minutes
Cooking Time 20 minutes

INGREDIENTS:

20 pieces chicken wings (around 2 kilos in total)
2 tablespoons plus 1/2 teaspoon salt, divided
1 cup rice flour
Oil for deep frying



1 Place chicken wings in a large pot and add enough water to cover the chicken. Add 2 tablespoons salt. Let water simmer for about 10 to 15 minutes or until chicken wings are cooked. Drain chicken on a wire rack until thoroughly dry.

2 Mix rice flour and 1/2 teaspoon salt in a large bowl. Dredge chicken in the mixture, coating the wings thinly. Shake off excess.

3 Heat oil to 350°F in a large pot. If you don’t have a thermometer, test the oil’s temperature by dropping a piece of bread into it—it should bubble and brown immediately. Discard bread and proceed to cook. Deep-fry chicken in batches for 5 to 10 minutes until skin is crispy and golden brown. Drain on a wire rack. When cool enough to handle, toss in choice of sauce.