Tapas/Appetizer

Deep Fried Chicken Wings Mid Joint with Thai Sweet Basil

Ingredients:

-        800 grammes chicken wings mid joints, about 25 pieces

-        1 to 2 bunches of Thai Sweet Basil

-        1 tablespoon fine sea salt

-        1 tablespoon caster sugar

-        1 teaspoon ground white pepper

-        2 tablespoon of plain flour

-        Oil for deep frying

Method:

1.     Wash the chicken wings, drain and dry well.

2.     Sprinkle the ground pepper, salt and sugar on the chicken wings and toss well and evenly. Leave them for at least 30 mins in the fridge.

3.     Meantime, pick the leaves from the basil plant and make sure they are free from any soil.

4.     Heat a wok with enough oil for deep frying, before you put the wings to deep fry, toss them with the flour.

5.     When the oil becomes hot, deep fry the wings in 2 batches in medium heat until they are cooked and golden brown, take them out with a slotted spoon and drain the excess oil by placing them on a wire rack.

6.     Turn the heat to low and put in the basil leaves into the hot oil, take them out with slotted spoon when they shrink and turn translucent. Drain off the excess oil and let them cool down.

7.     Place the wings on a plate and put the crispy basil leaves on top before serving.

Hints:

-        The mid joint of the chicken wings is tastier and more tender. It is also very forgiving in terms of overcooking.

-        If Thai sweet basil is not available, replace it with normal basil you can get in the supermarket.

-        The plain flour dusted on the chicken wings before frying will help to avoid oil splattering
      when deep frying. It could be skipped.

-    The wings could be grilled using 220C or 425F for traditional oven and 210C or 410F for convection oven for 15 mins. Grill it top side first for 5 mins, then turn and grill fr another 5 mins, turn them back to the top side up and grill for the last 5 mins.
-    The photo above shows only half of the serving.