This is the non baked version of my baked teriyaki chicken wings.
Essentially the wings are marinated just like the baked version then coated in some seasoned flour then deep fried.
For the marinade, I’m using both the lemon zest and juice, the zest flavours the wings and the juice works as the acidic part of the marinade. Then some fresh rosemary though dried would also work, garlic and the usual salt and pepper.
Go in with your hands and thoroughly mixed the wings with the marinade.
Cover and marinate in the fridge for at least 30 minutes or overnight for best results.
Once marinated, we are ready for the next step.
For the deep fried version, I opted to separate the wing pieces and set aside the wing tips.
Pat dry the wing pieces.
In a bowl, add some flour, corn flour is best, salt and black pepper. Add the wing pieces and toss to coat.
Heat up lots of oil in a deep frying pan, I usually use sunflower oil. Ensure the oil is hot before adding the wings.
Deep fry the wings over medium heat.
Take the coated wing, shake off the excess flour and add to the hot oil. Remember not to crowd the pan to avoid reducing the temperature of the oil. Fry the wings for 8-10 minutes until golden brown.
Place on some kitchen towels to drain oil.
Just like the baked ones, in a wide pan with some teriyaki sauce add the deep fried wings and toss to coat evenly with the sauce.
There you have it, deep fried teriyaki chicken wings.The difference between this and the baked version is that the deep fried ones are crunchy due to the coating.