This is a recipe for Crispy Chicken Wingettes, marinated with Peri-Peri Sauce. So, how did I make the chicken crispy? I coated the chicken with sweet potato powder before deep-frying them. I had learnt this secret from one of my friends who operates a Vietnamese restaurant. Anyway, the chicken wings turned out really crispy indeed. Try it.
Crispy Chicken Wingettes
30 pcs (about 1.2 kg) Wingettes
2 Bottles Peri-Peri Sauce
200 g Sweet Potato Powder
2 Tbsp Lemon Juice
Freshly Ground Black Pepper
Put the chicken pieces in a large bowl. Add the Peri-Peri sauce, lemon juice and season with sea salt and black pepper. Cover with plastic wrap and put into the fridge for at least 4 hours. Turn the chicken once or twice to distribute the flavors.
Pour at least 5 cm (2 inches) of oil into a large frying pan over medium heat. Heat until the oil is hot. Pat the chicken in the sweet potato powder to coat it on all sides, making sure that all the nooks and crannies are covered.
Add the chicken to the hot oil and fry until it is crispy and golden. It is important that the chicken is cooked right through to the bone - use tongs to turn the pieces over a couple of times until you are satisfied that they are deep golden and cooked through. Lift out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately, with some lemon wedges to squeeze over the top, if desired.