Crispy Curry Fried Chicken Wings (lengskitchen)

12 chicken wings or drumettes
1 T curry powder
1/3 t salt
1 T corn starch
1 T tapioca flour (or tapioca starch)
1 egg, beaten
oil for deep frying

Place wings into a mixing bowl. Add in curry powder, beaten egg, salt, corn starch and tapioca starch. Mix thoroughly. Cover the bowl with a cling wrap and leave to marinate in the refrigerator for at least 4 hours. The longer it is left to marinade, the better the flavor will be. Heat up enough cooking oil in the wok on high. Make sure that the oil is well heated prior to deep frying. Turn the heat down to medium. Slowly and carefully lower the wing sections (one at a time) into the hot oil. Let deep fry undisturbed, turning then once about every 5 – 10 min. Fry until they look golden brown on the outside (and a cut right through to the bone reveals that the wing is no longer pink inside). Transfer onto a serving plate and serve hot!


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