Ingredients
The following ingredients have 4 Servings
- 16 chicken wings
- 8 large cloves garlic, minced
- 2 tbsp dried rosemary, crushed
- 1 1/2 cups unbleached flour
- 1 tbsp sea salt
- 1 tbsp cayenne pepper
- 3 large eggs
- vegetable oil, for frying
- fresh lime and aioli, to serve
Instruction
- <p><b>Wash the wings</b> and pat them dry with paper towel. Keeping the tips of the wings intact, cut the wings at the joint to separate into two.</p> <p><b>Combine the garlic </b>and rosemary in a bowl. Add the chicken and rub the meat with the mix.</p> <p><b>Spread the flour</b> on a tray and season with salt and cayenne pepper. Beat the eggs in a bowl next to the tray.</p> <p><b>Pour the oil </b>to a depth of about 3cm in a large, heavy-based saucepan and warm over a medium heat until a thermometer measures 180°C. Hold the oil at this temperature.</p> <p><b>Lightly coat</b> each piece of wing in the flour. Dip the wing piece into the beaten egg to coat, then coat lightly in the flour again.</p> <p><b>Quickly but carefully place</b> the chicken wings into the hot oil, piece by piece. Do not overcrowd the pan or they will not cook evenly. Fry until golden and thoroughly cooked - about 10 minutes for each piece. Remove and drain on paper towel. Turn each wing over on the paper to remove excess oil.</p> <p><b>When all the chicken is cooked,</b> sprinkle with salt and pile on a plate.</p> <p><b>Serve with</b> lime wedges and aioli.</p>
