DEVIL WINGS

Serves 5–6

This dish of fried chicken wings has a fiery-hot aftertaste. The heat can be moderated by adjusting the quantity of dried chillies and chilli powder added to the spice paste. To really spice it up however, bird’s eye chillies can be added to the spice paste. Serve as part of a meal or as a snack with drinks.

Chicken wings 1 kg (2 lb 3 oz) or about
10 medium wings, washed and drained

Cooking oil 500 ml (16 fl oz / 2 cups)

Batter

Plain (all-purpose) flour 3 Tbsp
Rice flour 3 Tbsp
Chilli powder ½ Tbsp
Salt ½ Tbsp
Ground black pepper 1 Tbsp
Light soy sauce 1 Tbsp
Water 200 ml (7 fl oz)
Eggs 2

Spice Paste

Shallots 50 g (1⅔ oz), peeled and chopped

Large onion 50 g (1⅔ oz), peeled
and chopped

Ginger 50 g (1⅔ oz), peeled and sliced
Red chillies 50 g (1⅔ oz), stalks removed

Dried chillies 20 g (⅔ oz), cut into sections
and soaked for 10 minutes, seeds removed

Mustard seeds 5 g (⅕ oz)
Chilli powder 30 g (1 oz)

1.   Pound or grind together ingredients for spice paste until fine. Rub paste over chicken
wings and leave to marinate for at least 30 minutes.

2.   Prepare batter. Combine plain and rice flours, chilli powder, salt and pepper in a bowl.
Add soy sauce and water, then eggs and mix well to obtain a smooth batter.

3.   Add marinated chicken wings to batter and coat well.

4.   Heat oil in a wok over medium heat. When oil is hot, gently lower chicken wings
in one at a time. Cook in small batches. Chicken wings are cooked when they start
floating to the surface.

5.   Remove from oil and drain well before serving.

NOTE

•  When frying chicken wings, ensure that the oil is moderately hot, so the chicken will be cooked
through without being burnt. Test by dropping some batter into the oil. It should turn golden
brown and float gradually.

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EURASIAN HERITAGE

Cooking