Turmeric, cumin and coriander with soy sauce has become one of my favorite flavor combinations. A few years ago a friend introduced to me to the Indian-Chinese food that has become very popular in her native India and I have been smitten since. It combines the Chinese art of stir-fry with Indian spices and was created in India by Chinese immigrants over a hundred years ago. It’s tantalizing.
Turmeric deep fried wings are more of a Malaysian street food, but when paired with a vinegary soy sauce dip they create the magical unity of spice and soy sauce. Turmeric is a natural antibiotic that makes these wings a health food! I kid, but if you use organic chicken wings and pastured lard I consider them to be a nutrient dense food and a welcome treat once in awhile.
I once heard a southern woman say: “I like my food deep fried and my men with broad shoulders.” Sometimes I think I am southern.
I cooked about 4 wings at a time, for around 10 minutes, flipping once.
Turmeric Deep Fried Wings with Vinegar Soy Dipping Sauce
Serves 4 as an appetizer and 2 as a main coarse
- 2.5 pounds whole chicken wings
- 1-tablespoon tapioca starch
- 1-tablespoon white rice flour
- 1-tablespoon sweet rice flour
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon turmeric powder
- 1-teaspoon sea salt
- Oil for deep-frying, like peanut, rice bran or pastured lard
- Combine the flours with the salt, pepper and turmeric.
- Heat oil in a pot
- Place flour mixture in a plastic or paper bag with whole chicken wings and shake.
- Fry the wings until they are golden, flipping once (about 10 minutes total)
- Place on rack in a warm place while you assemble the dipping sauce.
- Serve with dipping sauce and enjoy!
For dipping sauce:
- 1-tablespoon soy sauce
- 1-tablespoon balsamic vinegar or black rice vinegar
- 1 scallion (white part only minced)
- Grated garlic and ginger to taste
- Mix all the ingredients together. If you prefer a bit of sweetness you can add honey, but balsamic vinegar has sweetness to it.
Written By Ulla on May 16, 2013