Ingredients
- 2 pounds Chicken wings
- 1/3 Cup EssieSpice TamarindOH! Sauce
- Salt to taste
- 1/2 cup all purpose flour
- 1 tablespoon of baking soda
- 2 tablespoons smoked paprika
- 1 teaspoon black pepper
- 2 eggs
- 1 cup of oil (Avocado/Coconut) to deep fry
- 1 tablespoon freshly grated Ginger
- 1 tablespoon soysauce
- 1/2 stick of butter
- 1 tablespoon corn starch
Preparation
- Assemble four separate bowls. One for the dressing, one to season your wings, and one for the eggs and the flour
- Season the cleaned wings with salt, 1 tablespoon paprika, and black pepper. Make sure this is evenly coated on the wings
- In one bowl mix and beat the two eggs which will be used for the batter
- In the 3rd bowl, mix flour with baking soda, a bit of salt, the remaining paprika, and flour. Mix well till even.
- In a medium to large deep pot, allow your oil to heat up to medium to high heat
- In a separate bowl, add EssieSpice TamarindOH!® Sauce, a dash of Cayenne pepper (if you'd like some heat), soy sauce, and the grated fresh ginger. Mix evenly
- Take the wings coat in egg mixture first, then flour mixture and slowly lower into the hot oil and allow to deep fry without too much turning which will be about 3 minutes.
- While that cooks, warm a separate pan and add the TamarindOH!® mixture to the pan. Mix the cornstarch with 2 tablespoons of water and add to the mixture. Allow this to slowly come to a simmer, add butter, and allow to melt and incorporate. Take from heat and set aside.
- Check on frying wings and make sure it's golden brown. For additional crunchiness, take out and place back in oil for added crunch. Allow to fry for just around a minute.
- Take out and drain excess oil
- Add the TamarindOH!® mixture, some herbs and it's ready to serve.