Crispy Chicken Wingettes

This is something so appetizing and truly finger licking good crispy chicken wingettes. I got this recipe from Angie's blog - Seasaltwithfood. I didn't know that periperi sauce can be used as a marinade for these wingettes and the flavor is awesome. I have a bottle of Peri Peri sauce from Nando's and it has been sitting in the fridge for a while ( wow..6 months to expiry date ) so this recipe came in time...save my dollars and Daddy is most pleased with the crispy chicken wingettes. Using the sweet potato powder is also something new. I could not get hold of this powder but I managed to get the potato powder and it works well. The chicken wingettes turned out crispy . Delicious and finger licking good! Lucky for me, I have a bottle of peri peri sauce at home so I can try this recipe out.....I will be making this again for sure for the coming Xmas dinner ! Thanks Angie for sharing this delightful and mouthwatering crispy chicken wingettes!

this flavor is awesome...try this out if you have a bottle of

periperi sauce at home, if not try getting them from Nando's :)
marinade the chicken wingettes overnite for best result

coat them with sweet potato powder

before frying them in hot oil

finger licking good crispy chicken wingettes

with a glass of cold beer or red wine...mmmmm

Crispy Chicken Wingettes ( adapted from Angie - Seasaltwithfood)

Ingredients:

30pc (1.2 kg) chicken wingettes

2 bottles Peri Peri sauce

200gm sweet potoato powder

2 tbsp lemon juice

Sea salt

freshly ground black pepper

Method:

Put the chicken pieces in a large bowl. Add the peri peri sauce, lemon juice and season with sea salt and black pepper. Cover with plastic wrap and put into the fridge for at least 4 hours. Turn the chicken pieces once or twice to distribute the flavors.

Pour at least 2" of oil into a large frying pan over medium heat. Heat until the oil is hot. Pat the chicken in the sweet potato powder to coat it on all sides, making sure all the nooks and crannies are covered.

Add the chicken into the hot oil and fry till until it is crispy and golden. It is important that the chicken is cooked right through to the bone - use tongs to turn the pieces over a couple of times until you are satisfied that they are dep golden and cooked through. Lift out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately with lemon wedges to squeeze over the top, if desired.

Enjoy!



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