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Chicken Drummettes In Crisp Spicy Batter
Make 12 pieces
Ingredients:
12 (about 1 kg) chicken wings
2 tablespoons besan flour
1/4 cup self-raising flour
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup water
oil ofr deep-frying
Sauce:
1/2 cup Chinese barbecue sauce
1/4 cup water
1/2 teaspoon chopped fresh chillies
Method:
1. CUt first and second joints from wings. Holding small end of third joint; trim around bone with sharp knife. Cut, scrape and push meat down over ends of bones; they will resemble baby drumsticks.
2. Sift dry ingredients into bowl, gradually stir in water.
3. Just before serving, dip drummettes into batter, deep-fry in hot oil until lightly browned and cooked through.
4. Serve hot with sauce.
Sauce: Combine sauce, water and chillies in pan, bring to boil.
- Wings can be trimmed 2 days ahead. Batterr can be prepared 3 hours ahead.
- Storge: Covered, in refrigerator.
- Freeze: Uncooked wings suitable.
- Microwave: sauce suitable.
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