Caribbean-Style Fried Chicken Wings

Place the Chicken Wings (4 lb) in a large bowl and mix in the Salt (as needed), 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.

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 (4 Tbsp) 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.

Heat 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 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.

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!