Extra crispy chicken wings
Twice-cooked wings for maximum crisp, dry-rubbed and crackling.
Ingredients
- Vegetable oil
- Salt
- Black pepper 1 tbsp
- Chicken wings 2 lb
- Garlic powder 1 tbsp
- Turmeric 1 tsp
- Cassava 1.5 cup
Method
- Wash chicken and pat dry.
- Place in a large bowl.
- Season with garlic, salt, pepper and turmeric (you can expand your seasoning options if you'd like.
- Marinate for at least an hour.
- Pour some tapioca flour on a plate.
- Coat the wings with the cassava flour and place them on a rack or plater to set.
- Leave them for at least 30minutes to an hour.
- Heat the oil in the saucepan until it’s hot.
- Place wings in pan on medium heat, until light brown.
- Drain on a paper towel, and let the wings rest for at least 10 minutes, then return the wings to the hot pan on high heat and fry until golden brown.
- Enjoy!