Ginger Chicken Wings

March 14, 2012

The Idea of making this appetizer super easy is actually derived when I find out my days moving too fast. Everything falling into high-speed, I’m fully occupied with the housework and errands. Sometimes without I realized, by the next hour, the day calls for sunset, which mean I have to get ready to lay out the dinner for all of us. 

The interesting part is when I’ve got dispensation from the daily duty, only if my husband having duty at work that required staying little longer, by then I could take my me-time or having some fun together with my little man.

I’ve always feel grateful to what a I have today, taking an important role as a mother and a wife.

It couldn't be much better than having prepared some uncomplicated snack and the same time it tasted perfectly scrumptious. I always devoted to this recipe whenever I craved for it, it simple and required no tense.

The only note should keep in mind is the marinated timing, it absolutely demands for more than 30minutes marinating, its to give the ginger paste absorbed beautifully to the meat. For the sauce, to be honest its not compulsory to sides with it but again it’s a personal choice, if you think you need to call for your favorite dipping sauce then give it a go!

Ginger Chicken Wings


12 chicken wings
2 tablespoons fresh ginger paste 
*simply grate the fresh ginger root to a paste
Salt to taste
Oil for deep frying


Wash clean the chicken wings under running tap water. 
Place and drain the excess water using colander.

Transfer the chicken wings into a big bowl, add ginger paste and well-season with salt. Mix well.

Cover the bowl with the plastic cling and refrigerated, marinated at least an hour or so.

Heat the oil in a large skillet but for the best result is using a deep fryer.  
Fry chicken wings for about 5 minutes per side or until the chicken is cooked through 

When the chicken wings are golden brown, carefully remove from the hot oil using a slotted spatula or tongs and transfer into a cooling rack set over a baking sheet to catch any drips or a plate lined with kitchen towel.

Serve immediately 

Cook's Tips
Overcrowding the pan will lower the temperature of the oil, 
causing more oil to be absorbed and result in soggy, greasy chicken.
It takes a lot of oil to deep-fry, and it's best to start with fresh oil every time
Reused oils are more prone to rancidity and can impart off flavors to your food.
However, if you do reuse your oil, strain the cooled cooking oil through a coffee filter 
to remove impurities that can lower the smoke point.

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