Ingredients Used:
1.) 8 chicken wings
2.) ~1 tbsp of cumin
3.) ~1 tbsp of curry
4.) ~1 tbsp of paprika
5.) ~1 tbsp of cayenne pepper
6.) ~4 cups of all purpose flour
7.) salt and pepper to taste
8.) ~1 tbsp of garlic powder
9.) 2 plastic resealable bags for flour coating
10.) canola or veggie oil for frying
Directions!
1.) Prepare the wings by separating the forearms from the biceps (I think those are the technical terms) and remove tips (if desired). Generally, I remove the tips and save them for when I make stock, but do as you please.
2.) Score the pieces with fairly deep cuts. This speeds up cooking and helps the spices make it inside for more flavor.
 |
| Split and score the wings |
3.) Place the pieces in a mixing bowl and coat with salt, pepper, and garlic powder. I just dusted a fair coat on the top and mixed, then repeated. Mix the pieces so all is evenly coated.
 |
| Coat with salt, pepper, and garlic powder |
4.) Place about 1.5 cups of all purpose flour in a plastic bag and throw in about a tablespoon of curry power and cumin. Seal the bag and shake the bag around so that the flour and spices are mixed. I, personally, am a big fan of curry so I tend to add more, but to each his own.
5.) Open the plastic bag and throw in half the pieces from the bowl. Seal and shake until all is coated.
 |
| Cayenne and Paprika on the left; curry and cumin on the right |
6.) Repeat steps 4 and 5 except with cayenne pepper and paprika with the remaining pieces. (Tip: my boyfriend loves extra crunchy wings so let the wings sit for a bit before frying and give it another shake right before it goes in. )
7.) Heat up a skillet (generally cast iron is the best) or frying pan, whichever works for you, and pour in some oil for frying. About an half inch of oil is usually best (regardless of the pan circumference). Wait for the oil to heat up and slowly place the wings in. I used chopsticks lay them in since I didn't want the tongs I was using to turn them covered in flour (it becomes very messy). The oil should be covering half way of the pieces. (Tip: to make sure the oil is hot enough, it's best to slowly hover your palm parallel the oil surface. If you feel heat, then the oil is hot enough. If you feel nothing, then wait a bit and try again. You can also try putting a test piece to see if it is frying.)
[Warning: throwing things in hot oil is never a good idea. Always best to "lay" them down on the surface of the oil and letting them sink.]
 |
| The red stuff is blood from the wings; not my blood |
8.) Let the wings fry for about five to seven minutes on each side. I just let them sit and check on the bottom after five minutes or so. If it is golden to brown on the bottom, then it is time to turn them.
 |
| The wings were just turned and they came out golden |
9.) Take out the wings and place them either in a colander with a dish under (to catch oil) or in a cooling rack for cookies in a cookie pan with paper towel in between. Let them sit for a few minutes and serve.
 |
| Best method is a cooling rack; it prevents trapping of heat moisture which causes sogginess. No soggy wings here! |
 |
| Close up of the finished product. |
Afterthoughts: This successfully served three people with extra left over. It was deliciously extra crunchy and tasty. No sauce was served with these wings. Could have used a little bit more curry (again, I'm a curry lover, I'd probably over do it to others). Overall, yummy.
Edit: My friend recently make a point on how I should list the costs of the ingredients for the dishes so there will be an added section to old posts and new.
Costs:
1 Pack of 20 whole wings = ~9.00 so 8 wings used = $3.60
oil, salt, pepper, flour = ~$2.00 (at the most)
spices used = ~$0.30
Total Cost: ~$5.90 for a meal of 16 piece wings - served 3 with extra leftover.
No comments:
Post a Comment