Spicy Fried Chicken Wings
List of Ingredients
2 pounds chicken wings
2 tablespoons fresh lemon juice
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons pepper
3/4 teaspoon dried thyme
1 cup beer (not dark)
1 tablespoon vegetable oil
Vegetable oil for deep-frying
Parsley sprigs for garnish
Recipe
Cut off the wing tips. Halve wings at joint. Separate the "drumstick,"
or first-joint, pieces (the thick ones) from the second-joint pieces.
Beginning at the narrower end of each "drumstick," with a sharp knife
cut the tendons and , holding the exposed end of the bone with a
kitchen towel, scrape the skin and meat down the bone as far as
possible toward the thicker end to make a plump drumstick shape. Cut
through the cartilage at one end of each second-joint piece,
separating the bones, scrape the skin and meat down the larger bone to
make a plump drumstick shape, and pull out and discard the smaller
bone. Arrange all of the "drumsticks" in a shallow dish, sprinkle them
with the lemon juice and salt and pepper to taste, and let them
marinate, covered and chilled, for 1 hour.
Make the batter while the chicken is marinating: In a bowl whisk
together the flour, the salt, the paprika, the cumin, the pepper, the
thyme, and the cayenne and make a well in the center. Add the beer and
the oil in a stream, and whisk the batter until it is smooth. Let the
batter stand at room temperature for 1 hour. Stir the batter before
using it.
In a large deep fryer or large deep kettle heat 2 inches of the oil to
375 degrees on a deep fat thermometer. Dip the chicken in the batter
and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or
until it is cooked through and golden. Transfer the chicken with a
slotted spoon as it is fried to paper towels to drain and make sure
the oil returns to 375 degrees before adding each new batch. Sprinkle
the drumsticks with salt to taste, arrange them on a platter, and
garnish the platter with the parsley sprigs.
|
|
member logon
