RECIPE
13 INGREDIENTS8 STEPS3HR 50MIN

Caribbean-Style Fried Chicken Wings

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Seasoned with a lovely Caribbean herb marinade, then dusted in seasoned flour and fried until crisp, these chicken wings can rival any Buffalo-style wings for flavor, texture, and unique Caribbean flavors.

3HR 50MIN

Total Cooking Time

13

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4 lb
Chicken Wings , trimmed, washed
1/2 tsp
1 Tbsp
1 Tbsp
Green Caribbean Seasoning
1 tsp
Curry Powder
to taste
to taste
as needed
Vegetable Oil
for frying
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Author's Notes

I washed the trimmed pieces of chicken wings with about 3 tablespoons of lemon juice (you can use lime juice as well) and cool water.

Directions

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Step 1
Place the 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) , and Green Caribbean Seasoning (1 Tbsp) . Mix well and marinate for a couple of hours in the fridge.
Step 2
Remove from the fridge about 20 minutes before you’re ready to fry so they come back to room temperature.
Step 3
In a large zipper bag (or in a mixing bowl), mix together the Corn Starch (1/4 cup) and 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.
Step 4
Heat Vegetable Oil (as needed) or whatever fat you like using for making fried chicken on medium-high heat in a large pan.
Step 5
Now beat the Eggs (2) in a small bowl and pour over the seasoned chicken wings. Be sure to mix well so the wings get coated in the eggs.
Step 6
Add chicken wings a few at a time to the bag, and toss around to coat.
Step 7
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).
Step 8
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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