Roast Vegetable Salad - Chef Recipe by Brittney Gower
Deliciously roasted vegetables combined with tandoori chicken make this an irresistible salad for an...
1kg chicken wings, cut into nibbles
250g plain flour
2 Tbs brown sugar
1 Tbs cumin
1 Tbs turmeric
1 Tbs curry powder
1 Tbs cracked black pepper
2 Tbs salt
2L canola oil
Buffalo dipping sauce
Combine all dry ingredients in a large mixing bowl.
Place wings in a separate large mixing bowl. Spoon over half of the dry ingredients and toss until well coated.
Heat oil in deep fryer to 160 C.
Fry chicken wings in batches for about 4-5 minutes. Carefully remove from the fryer and place wings on a paper towel to absorb excess oil.
To check the wings are cooked properly, make a cut into the wing – there should be no blood – if there is put back into the heated oil for a couple of minutes.
Cool the wings down and place them in fridge covered until needed.
Heat oil in deep fryer to 180 C.
Re-coat the wings with the remainder of the dry seasoning mix, ensuring they are thoroughly coated.
Fry in batches for about 5-7 minutes until crispy.
Either serve the wings with a favourite dipping sauce on the side, or alternatively toss the wings in buffalo sauce and serve in a large bowl.
Recipe provided by Hitching Post Bar + Grill