1 kg chicken wings / 20 pieces mid-joint wings
1/4 small onion , finely chopped 85 grams shallots
1 large clove garlic , finely chopped 2 tablespoons
15 grams finely chopped lemongrass
1/2 teaspoon freshly ground black pepper
1/4 teaspoon five-spice powder
1/3 cup fish sauce 4 1/2 tablespoons
1 tablespoon granulated white sugar
1 1/2 tablespoons raw sugar
Juice of 1 lime
1 cup plain flour 3/4 cup
1 cup rice flour 3/4 cup
Wash chicken wings in water with a little bit of salt added , rinse and pat dry with kitchen paper/towel .
Combine garlic , onion , pepper , five-spice , lemongrass , fish sauce and raw sugar , add in chicken wings and use hands to mix everything together . Chill in the fridge for at least 30 minutes or better overnight , if you have time . 2 hours before I cooked the wings , I added the lime juice to the chicken mixture .
Just before cooking , shake excess marinade off wings . Mix plain and rice flour together , then one piece at a time , coat wings in flour mixture , shake off excess flour .
Heat oil in a large saucepan over high heat , to test whether the oil is ready , drop a sprig of any green herb and when it sizzles , you can start frying .
Working in batches so as not to crowd the pan , fry wings for 7-8 minutes or until golden brown and cooked through .
Serve fried chicken wings , hot or warm , with some chili sauce that you prefer .