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Moroccan Fried Chicken Wings

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