Marmite Deep Fried Chicken Wings 妈蜜炸鸡中翅

*In collaboration with Marmite.

I probably deep fry no more than 4 times a year. With this ongoing Marmite campaign, it gives me an excuse to do so. It's definitely something that my family members adore but constantly rejected by me. It's because I myself do not consume much deep fried food. This time, the thought of Marmite Fried Chicken Wings was just too irresistible. Tell me about the power of Marmite! See how this small bottle of goodness appeal to our tastebuds! The spicy version of Marmite Deep Fried Chicken Mid Wings 妈蜜炸鸡中翅 is my own creation. You may omit the chili powder completely if you do not like a spicy version. 

If you like finger-licking-good fried chicken, this is probably for you!

Ingredients (enough for 4 pax with rice and other dishes) :

• 16 fresh chicken mid wings
• 1 tbsp Marmite (for seasoning)
• 2 tsp garlic powder (for seasoning)
• 2 tsp ginger powder (for seasoning)
• 2 tsp cajun powder (for seasoning)
• 1 tsp chili powder (for seasoning)(optional - omit if you prefer non-spicy version)
• 1/2 tsp grounded black pepper (for seasoning)
• 3 tbsp tapioca flour (for coating)
• 2 tsp chili powder (for coating)(optional - omit if you prefer non-spicy version)
• cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Clean and pat dry all chicken mid wings with paper towel. 
2. Marinade chicken mid wings with all seasoning ingredients. Toss to ensure all winglets are evenly coated with seasonings. Cover and leave in refrigerator to marinade for 1 to 2 hours.
3. Remove chicken winglets from chiller before cook. 
4. Mix 3 tbsp tapioca flour with 2 tsp chili powder in a bowl. Omit chili powder if you prefer non-spicy version.
5. Coat all chicken winglets with the mixture flour. 
6. Spread coated chicken winglets on a tray.
7. Heat cooking oil in saucepan/wok at medium heat.
8. Fold in chicken winglets into hot cooking oil and allow to deep fry for 3 to 4 minutes. Ensure chicken winglets are fully submerged into hot cooking oil.
9. Deep fry at medium heat to allow the insides to be fully cooked. 
10. Remove chicken winglets from hot cooking oil and leave to cool on a plate lined with paper towel.
11. Repeat Step 8 to 10 till all chicken winglets and drumlets are deep fried for first round.
12. Turn to medium-high heat, and refry all the chicken winglets in the same cooking oil again a second round for another 1 to 2 minutes.
13. After this double frying process, remove chicken winglets from saucepan/wok and leave to cool before serve. 

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