Appetizers
Moroccan Fried Chicken Wings
Ingredients
- 24 whole chicken wings
- 2 cups buttermilk
- 2 ounces butter
- ½ cup Moroccan red harissa
- ¼ cup honey
- 2 tablespoons lime juice
- 1 cup all-purpose flour
- 1 cup rice flour
- ¼ cup granulated garlic
- 2 tablespoons smoked paprika
- 1 tablespoon salt
- 2 quarts rice bran oil or peanut oil
- 10 cloves garlic, sliced thin
- ½ bunch cilantro leaves, chopped
- ½ bunch mint leaves, chopped
Preparation
Soak chicken wings in buttermilk for at least 8 hours. Melt butter and add harissa, honey and lime; set aside. Combine flours, granulated garlic, paprika and salt. Remove wings from buttermilk and coat liberally with dry ingredients. Heat oil to 350F and fry wings, about 10 to 12 minutes; drain. Fry garlic in oil; drain. Toss wings in sauce and top with herbs and garlic. Makes 4 to 6 servings.
Chef de Cuisine Perry Hendrix, Avec, Chicago