CRISPY CHICKEN WINGS
- 40 chicken wings, cut in two pieces
- 5 cloves crushed garlic
- 2 tablespoon onion power
- salt to taste
- rice flour for coating
- sunflower oil for deep frying
Mix all ingredients except the rice flour. “Marinate” the chicken pieces in the mix.
Dust the meat pieces with the rice flour until fully coated.
Deep fry in the oil until fully cooked and done.
Serve and enjoy.
Recipe and photo: Nicci Abrahams
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