Don’t just dust off that Turkey Fryer in November. Fire it up for this lip smackin’ wings recipe.
2 pounds chicken wings
2 Tablespoons fresh lemon juice
1 cup all-purpose flour
2 teaspoons paprika
2 teaspoons salt
1 – 1/2 teaspoons ground cumin
1 teaspoons pepper
1 teaspoon cayenne pepper
3/4 teaspoon dried thyme
1 cup beer
1 Tablespoon vegetable oil
Vegetable oil for deep-frying, peanut oil is one of the better choices
Cut off wing tips. Save in the freezer for chicken stock. Halve the wings at each joint. Separate the shoulder to elbow piece from the elbow to the wing tip joint (the one you chopped off earier. Start at the smaller end of the drumstick, with a sharp knife cut the tendons and grasp the clean joint end with a towel or kitchen pliers, carefully scrape the skin and meat down the length of the bone as far as you can.
You want to make a plump drumstick tip leaving the upper end as a handle. Take the elbow to wing tip bones and do the same by cutting the cartilage, removing the smaller of the two bones and scraping the meat down the larger bone to make a round drumstick tip. Arrange the drumsticks in a shallow glass dish or non reactive bowl. Sprinkle with lemon juice and salt and pepper to taste. Marinate, covered in the refrigerator for at least 1 hour.
Combine the batter in a bowl. Whisk flour, paprika, salt, cumin, pepper, cayenne pepper and thyme. Make a bowl shaped impression in the center of the pile. Pour in the beer and the oil in a thin stream whisking the batter until smooth. Let the better set at room temperature for 1 hour.
In a large turkey fryer or deep fryer bring 2 inches of oil to 375 degrees F using a candy or deep fryer thermometer. Stir the batter. Dip 3 – 4 pieces in the batter and fry in batches, turning often for about 3 minutes, or golden brown. With a tong or spoon remove each batch and layer on paper towels. Let the oil come back to 375 degrees and repeat for each batch. Bring out the dipping sauce!
Attributed to: Foster