Deep Fried Curried Chicken Wings

I have cooked for many years and never fried wings. I have always either bbq'd or put them in the oven because I was afraid they would be too crispy on the outside and under cooked inside.  A  friend gave me a simple recipe including a top tip for perfectly cooked wings every time. 

Here is a recipe that is not only good for wings but can also be used for fried chicken as well. These wings are great for picnics, bbq's and pot lucks. Try this recipe for the tastiest wings you will ever have....believe me!! 

Ingredients

• 10-12 Chicken wings (remove tips and cut in 1/2)
• 1 Tsp curry powder (if you don't like curry leave it out)
• 1 Tsp cumin
• 1 Tsp salt
• 1 Tsp black pepper
• 1 Tsp garlic
• 1 Tsp paprika
• 1 Tsp fresh or dried parsley chopped finely
• Chille power (as much as you like)

Prep before frying and coating

• 3/4 Ltr of vegetable or rapeseed oil (this is for the frying only)
• 2 Tbl spoons flour
• 2 Tbl spoons bread crumbs

In a bowl, put the chicken wings and all the ingredients above.  You will need to get your hands dirty for this, mix it all together. It's best to let this marinate in the fridge for at least 2 hours, this will ensure that all the flavours permeate the flesh.

Once marinated take out of the fridge and let sit for about 5 mins.  Heat oil on a med to high heat in a pan with a lid preferably not a shallow pan. I have used a dutch oven but you can use a small deep pan. You should have at least 4" of oil in the bottom.

While this is getting hot...add the flour and bread crumbs to a bowl or sandwich bag Put five to six wings in at a time  and make sure that they all get coated (if you run out just add another table spoon of each).   Once coated place them gently into the pan (five to six pieces at a time, any more than this will bring the temperature of the oil down, you need the oil to stay hot) and (top tip) put the lid on the pan. This will keep some moisture in and cook the wings properly.  It only takes six or seven minutes for them to cook so keep a close watch, turning once in the process. Once golden brown remove and place them on a couple of sheets of paper towel to drain excess oil off. That's it! It really is that simple, don't over think it.

I served this with lemon and coriander cous cous and bbq'd corn. It was a perfect supper for a perfect summer evening. Enjoy!