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Fried chicken wings with coriander and green chilli

You'll need

1.2 kg chicken wings 150 gm (1 cup) cornflour For deep-frying: vegetable oil 4 red shallots, finely chopped ¼ cup finely chopped coriander leaves 1 long green chilli, finely chopped To serve: lime wedges


  • 01
  • Using a sharp knife, remove wing tips (and reserve for chicken stock, if desired). Halve wings at joints, place into a large bowl, add cornflour and toss to evenly coat.
  • 02
  • Heat oil in a large deep saucepan or deep-fryer to 180C. Cook chicken, in batches, for 5 minutes or until lightly golden. Drain on absorbent paper, place in a bowl, season to taste with sea salt and freshly ground white pepper, add shallots, coriander and chilli, toss to combine and serve with lime wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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