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Fried Wings

Yoghurt and Ras El Hanout Fried Wings. A blend of African flavours.
Servings 4
Prep Time 15 minutes
Cook Time 5 minutes
Resting time 9 hours
Total Time 9 hours 20 minutes

Equipment

  • 1 Cooling Rack or baking try
  • 1 Pot or fryer
  • 1 Mixing Bowl or container

Ingredients

Yoghurt Marinade

  • 12 Chicken Wings cut into winglets
  • 1 1/2 Cups Greek Yoghurt or just plain yoghurt
  • 2 Teaspoons Ras El Hanout Blend
  • 2 Teaspoons Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Black Pepper
  • 4 Tablespoons Harissa Paste

Breading

  • 1 12 Cups Flour
  • 2 Teaspoons Ras El Hanout Blend
  • 2 Teaspoons Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Paprika

For Frying 

  • 2 Cups Canola Oil

Instructions

The night before

  • In a mixing bowl mix the yoghurt with the ras el hanout blend, salt, garlic powder, onion powder, cayenne pepper. black pepper and harissa paste.
  • Add the winglets into the bowl with the yoghurt marinade and mix, then cover the bowl with a cling wrap and place in the fridge to marinate overnight.

The next day

  •  Take the bowl with the chicken winglets out of the fridge and let the chicken come to room temperature, for at least an hour.

For the Breading

  •  In a zipper bag add flour followed by the ras el hanout blend, garlic powder, onion powder, cayenne pepper. black pepper and paprika, mix and set aside.
  • Remove chicken winglets from the yoghurt marinate. Shake each piece to remove the excess of the marinade off. Place each piece inside the zipper bag with the breading, coat about half of the winglets per time or enough to fit the bag however, have room to shake it until all pieces are coated.
  • Place each piece inside the zipper bag with the breading, coat about half of the winglets per time or enough to fit the bag. However, have room to shake it until all pieces are coated.
  • Place the coated wings on a baking tray or cooling rack and repeat with remaining chicken winglets. Let the coated chicken winglets sit while you heat the oil on the stove on medium heat.
  • Carefully add chicken winglets into the hot oil a few pieces at a time (don’t crowd the pot or pan).
  • Turn the chicken winglets over to fry all sides until it turns golden brown and crispy, each piece should take 4 to 5 minutes to be well cooked.
  • Transfer the winglets onto a cooling rack so that excess oil drips off. Serve immediately.
Course: Snack
Cuisine: African
Keyword: Chicken, Fried Wings