Breaded Chicken Wings

Ingredients

• as desired Chicken wings
• 2 cups Water
• 1 tablespoon Maggi seasoning
• 1 tablespoon Pepper paste
• 1 tablespoon Dried coriander
• 1 teaspoon Curry powder
• 1 teaspoon White pepper
• 1/2 teaspoon Ginger
• 1/2 teaspoon Cardamom
• 1/2 teaspoon Cinnamon
• 1 piece Medium lemon, with peel
• 5 pieces Garlic cloves
• 1/4 cup Vegetable oil
• 1/4 cup White vinegar
• 1 teaspoon Maggi seasoning
• 1 teaspoon Baking powder
• 1 tablespoon Cornstarch
• 1 cup Water
• 1 cup Flour
• 1 cup Breadcrumbs or finely crushed kaak crackers
• 2 Eggs

Instructions

1. In a bowl, soak the wings in water, vinegar, and salt if they are old or have an off smell, then leave them until the smell is gone, according to the chef.
2. In a blender, add the liquid marinade ingredients: water, lemon with its peel, garlic, vegetable oil, white vinegar, and pepper paste.
3. In the blender, add the spices: Maggi seasoning, dried coriander, curry powder, white pepper, ginger, cardamom, and cinnamon, then blend the marinade well.
4. In a bowl, place the wings in the first marinade and leave them in the refrigerator for as long as possible. The chef said that 3 hours is suitable and that 12 to 13 hours gives a better result.
5. In another bowl, prepare the second coating mixture from the eggs, baking powder, cornstarch, flour, and cold water.
6. In a bowl or plate, dip the wings in the second coating, then cover them with breadcrumbs or finely crushed kaak crackers until coated on all sides.
7. In a frying pan or deep fryer, heat the oil to about 180°C, then fry the wings in batches without overcrowding.
8. On a plate lined with paper towels, drain the wings after frying to remove excess oil.
9. In the frying pan, turn the wings while frying until they become golden and are cooked through.