Zing beneath my wings

Zing beneath my wings

By
From
Have You Eaten
Serves
6-8
Photographer
Billy Law

Forget about the 11 secret herbs and spices, these zingy fried chicken wings will give that gentleman in the white suit and string tie a run for his money! This recipe is a spin-off of the traditional Nyonya fried chicken called 'inchi kabin'. It is an East-meets-West double heat combo of Nyonya curry paste in the marinade and cayenne pepper in the crunchy coating.

Ingredients

Quantity Ingredient
1.5kg chicken wings, cut at joints and discard wing tips
250ml coconut milk
1/2 lemon, juiced
vegetable oil, for deep-frying
300g plain flour
1 tablespoon cayenne pepper
salt and pepper
a wedge lime

Nyonya curry paste

Quantity Ingredient
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 cloves
80g french shallots, peeled
2 large red chillies
1 cm piece fresh turmeric, peeled
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 teaspoons salt

Method

  1. To make the Nyonya curry paste, toast the coriander, cumin and fennel seeds and cloves in a dry frying pan over medium–low heat until fragrant, then use a mortar and pestle to grind them into a powder. Put the ground spices with the remaining curry paste ingredients into a food processor and blend everything together into a paste.
  2. Put the chicken wings, coconut milk, lemon juice and curry paste into a large mixing bowl. Use your hands to massage the mixture into the chicken wings to make sure they are well coated. Cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour, or ideally overnight.
  3. Pour the vegetable oil into a medium saucepan until about one-third full, then heat the oil to 180°Cƒ over medium–high heat. Test to see if the oil is hot enough by dipping a wooden chopstick in the oil — if the oil starts steadily bubbling around the chopstick, it’s ready.
  4. Combine the flour and cayenne pepper in a bowl, and season with salt and pepper. Dust the chicken pieces with the flour mixture, then shake off any excess and place on a tray.
  5. Working in batches of 4 or 5 pieces, deep-fry the chicken wings for 5 minutes until golden. Drain on paper towel. Allow the temperature of the oil to come back up to 180°Cƒ, then deep-fry the chicken for a second time until golden brown and crispy. Drain on paper towel, then transfer to a serving plate. Squeeze some lime juice over the chicken before serving.
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