Mar 29

Cumin and Oyster Chicken Wings


There will always be a lot of ways in preparing and serving chicken wings. And this is the one I really like. You started by marinating the chicken wings after cutting them into bite-sized pieces, then coating with potato flour before frying them up. Once the chicken wings have completely cooked, drain excess oil by placing them on paper towels. At this point, you can serve them with the prepared sauce you like on the side. Or return the chicken wings to the skillet and toss thoroughly with the sauce together.

Sauce

  • 500 g Chicken wings, cut into bite sized pcs
  • 1/3 tsp Garlic salt
  • 1/3 tsp Black pepper powder
  • 1/2 Egg
  • Some potato flour
  • Vegetable oil
  • 2 clove Garlic, minced
  • 2-3 Piri piri, chopped
  • 2 stalk Spring onions, chopped
  • One handful of corn salad (optional)

  1. Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
  2. Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
  3. Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.

And I want to thank Ah Tze from Away of Mind and Esther from X3Baking for passing on the Awards to me. Thank you, ladies!