I prefer the succulent wings for this chicken dish, but you can use legs or breasts if you prefer. Braised pork belly, cooled and cut into chunks, or butterflied quails are ideal alternatives to chicken. For an even spicier flavour hit, serve the chicken wings with chilli sauce. Spicy egg-fried chicken wings
16 chicken wings
8 large cloves garlic, minced
2 tbsp dried rosemary, crushed
1 1/2 cups unbleached flour
1 tbsp sea salt
1 tbsp cayenne pepper
3 large eggs
vegetable oil, for frying
fresh lime and aioli, to serve
Wash the wings and pat them dry with paper towel. Keeping the tips of the wings intact, cut the wings at the joint to separate into two.
Combine the garlic and rosemary in a bowl. Add the chicken and rub the meat with the mix.
Spread the flour on a tray and season with salt and cayenne pepper. Beat the eggs in a bowl next to the tray.
Pour the oil to a depth of about 3cm in a large, heavy-based saucepan and warm over a medium heat until a thermometer measures 180°C. Hold the oil at this temperature.
Lightly coat each piece of wing in the flour. Dip the wing piece into the beaten egg to coat, then coat lightly in the flour again.
Quickly but carefully place the chicken wings into the hot oil, piece by piece. Do not overcrowd the pan or they will not cook evenly. Fry until golden and thoroughly cooked - about 10 minutes for each piece. Remove and drain on paper towel. Turn each wing over on the paper to remove excess oil.
When all the chicken is cooked, sprinkle with salt and pile on a plate.
Serve with lime wedges and aioli.