Turmeric Fried Chicken Wings Recipe
I just got back from macro and am very tired but I see that are some fried chicken wings left over from dinner. Shall I eat them or should I sleep? To eat or not to eat, that is my question!
Turmeric (a.k.a. Kunyit in Malay or Yellow Ginger to us) comes from the root of the Curcuma longa plant. Turmeric has a tough pale brown skin and deep orange inside. Turmeric has long been used as a powerful anti-inflammatory in the Chinese and Indonesian systems of natural healing.
I remember my Indonesian nana prescribing me to drink a tablespoonful of pounded (pestle and mortar) fresh turmeric root juice mixed with a teaspoon of honey (preferably Manuka) and some warm water, after the menstrual cycle. Is this prescription a kind of Jamu? Anyway, she said this will help keep a ladys’ womb warm (the Chinese are also particular about the yin and yang balance of our body) and thus rejuvenation and restoration of the reproductive organ. I don’t know how true this is but I was an obedient child.
Cooking chicken wings with turmeric should be more tasty so here’s a very simple recipe:
10 Chicken Wings (drumettes, wings and tips, if you desire).
1½ tbsp Fresh Turmeric Root, pounded for juice (strained to remove the fibrous bits if you don’t like them) OR 1 teaspoon Turmeric Powder.
Salt, to taste.
Cayenne or Chilli Powder & White Pepper Powder, to taste (optional).
4 tbsp Flour Mixture (plain flour and rice flour, ratio 3:1).
The idea of rice flour (not glutinous rice flour) is to have a very crispy crunch last longer. You may use all purpose flour, instead of mixing the two flours.
Vegetable or Peanut Oil, enough for deep-frying.
Marinate the chicken wings for at least an hour.
Heat oil in a deep pan and when hot fry the chicken wings in batches till golden and crisp.
P.S. As usual, my cooking is “agak agak” system (guess-timate) so add more or less to your taste. Cooking is an art not science! :)))
Happy cooking, eating and bonding!