Crispy Deep Fried Clover Amasi Spicy Chicken

Method

Separated the chicken wings into a drumettes and wingettes, by cutting through each joint of the wing, removing the wing tip (save these tips in the freezer to make stock with).

Place the wings into a mixing bowl, add the Clover amasi and allow to marinade for 4 hours minimum or overnight.

In a large mixing bowl add flour, chilli powder, garlic powder, onion powder, paprika, oregano and season with salt and pepper, mix well to combine.

Whisk in the 2tbs Amasi to form large clumps, these add extra crispy bits.

Shake each wing gently to get rid of any excess amasi, then coat them in the flour, make sure all sides are covered, then set aside.

In a sauce pot bring about 6cm frying oil up to a medium-high heat, carefully add the coated wings in small batches.

Allow to fry for 8-10minutes until golden brown, crunchy and cooked through. Place on paper towel to drain any excess oil and allow to cool slightly before serving.

Serve with your favourite dipping sauce.