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Chicken Wings (4 lb)
in a large bowl and mix in the
Salt (1/2 tsp)
Ground Black Pepper (1 pinch)
Ketchup (1 Tbsp)
Curry Powder (1 tsp)
Green Caribbean Seasoning (1 Tbsp)
. Mix well and marinate for a couple of hours in the fridge.
Remove from the fridge about 20 minutes before you’re ready to fry so they come back to room temperature.
In a large zipper bag (or in a mixing bowl), mix together the
Corn Starch (1/4 cup)
All-Purpose Flour (1 cup)
, you can also add a pinch more of
Ground Black Pepper (to taste)
Salt (to taste)
and a bit of
Paprika (to taste)
. Mix well.
Vegetable Oil (as needed)
or whatever fat you like using for making fried chicken on medium-high heat in a large pan.
Now beat the
in a small bowl and pour over the seasoned chicken wings. Be sure to mix well so the wings get coated in the eggs.
Add chicken wings a few at a time to the bag, and toss around to coat.
Add about 3-5 pieces of dusted chicken wings to the hot oil at a time so as not to overcrowd things. Fry until golden brown (about 15-20 minutes depending on the size of the wings you’re using).
Set on paper towels or on a wire rack (over a baking sheet), to drain the excess oil as they cool a bit. Serve warm for tastier results!
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