These crispy, spicy and aromatic chicken wings have a delicious, exotic flavor. Eaten plain or with a dip, they make a great appetizer, either plated or passed as hors d’oeuvres.

Fried Chicken Wings
Recipe type: Appetizers
Serves: 5
  • 20 chicken wings
  • 1 1/2 teaspoons finely minced ginger root
  • 1 teaspoon lemon juice
  • 1/2 Cup flour
  • 1 Cup vegetable oil
  • 1/2 teaspoon ground tumeric
  • 1 1/2 teaspoons finely minced garlic
  • 1 Tablespoon water
  • 1/2 teaspoon salt
  1. Remove wing tips and reserve for the soup pot.
  2. Cut each wing in half at the joint to create separate drumettes and wings.
  3. In a mixing bowl combine the wings and other ingredients except the oil. Mix, cover and refrigerate 3 hours.
  4. In a large, deep pan heat the oil, add wings and fry until golden brown on both sides; 12 minutes total.
Try this with drumettes only (bought frozen) and make a slight incision with a sharp knife closest to the knuckle, pushing the skin and meat down to one end, exposing about 1/2 to 3/4 inch of the bone before marinating. This makes them much more appealing for passing as hors d'oeuvres.

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