Broasted Chicken Wings and Potatoes

Ingredients

• 1 kg Chicken wings
• 1 finjan of coffee White vinegar or apple cider vinegar
• 2 tsp Salt
• 1 tsp Curry powder
• 1.5 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Ginger
• 1/2 tsp White pepper
• 1/2 tsp Cardamom
• 1/4 tsp Mahleb
• for every 1/2 kg All-purpose flour
• 2 pinches Vanilla
• 1 tsp Salt
• 1/4 tsp White pepper
• for frying Corn oil or sunflower oil
• Potatoes
• just under 1 liter Warm water
• 1/2 tablespoon Black pepper

Instructions

1. Put just under 1 liter of warm water in a blender with the marinade ingredients: 2 teaspoons salt, 1 teaspoon curry powder, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ginger, 1/2 teaspoon white pepper, 1/2 teaspoon cardamom, 1/4 teaspoon mahleb, and 1 finjan of white vinegar or apple cider vinegar.
2. Blend the marinade mixture well, then leave the blender closed for 3 to 4 minutes so the spices infuse in the warm water.
3. Submerge the chicken wings thoroughly in the marinade bowl, then refrigerate the bowl for at least 6 hours; a full day is best.
4. Peel and wash the potatoes, then cut them with a crinkle cutter or into regular slices that are not too thick.
5. Place the all-purpose flour in a bowl. For every 1/2 kg of flour, add 1 teaspoon salt, 1/2 teaspoon cardamom, 1/4 teaspoon white pepper, 1/2 teaspoon ginger, and 2 pinches vanilla, then mix the flour mixture well.
6. Place the frying pot or saucepan over a medium burner on medium heat until the oil reaches about 165 to 170°C.
7. Place a metal strainer or a wire basket, raised slightly above the bottom of the pot, inside the pot to reduce burnt flour sediment sticking to the chicken pieces during frying.
8. Remove the chicken wings from the marinade bowl and drain them well of water before placing them in the flour bowl.
9. Coat the chicken wings well in the flour bowl first, without pressing.
10. Transfer the chicken wings to a strainer and shake off the flour well.
11. Return the chicken wings from the strainer to the same marinade, then drain them again.
12. Return the chicken wings to the flour bowl a second time, then repeat the coating process, shaking the pieces or tapping them against one another to form the outer flakes.
13. Arrange the coated chicken wings on a tray before lowering them into the pot.
14. Test the oil temperature by dropping in a small piece of flour; if it reacts properly, begin frying.
15. Lower similarly sized chicken wings into the pot one piece at a time, without adding a large quantity so that the oil temperature does not drop.
16. Fry the chicken wings in the first fry for 7 minutes at about 170°C, then remove and drain them well on the side.
17. Repeat the first fry for the remaining batches of chicken wings, maintaining the oil temperature.
18. After the first batch of chicken wings, add the potato slices to the pot so they take on the flavor of the same oil. Fry the potatoes in two fries, raising the oil temperature above the chicken-frying temperature.
19. Return the chicken wings to the pot for the second fry for 4 to 5 minutes at the same temperature, until golden and crisp.
20. Some potato slices can be added with the chicken wings during the second fry in the pot so they absorb more flavor.
21. Remove the chicken wings and potatoes from the pot, drain well, and serve hot.