← Nouns Cooking · Caribbean

Ingredients

• 1 kg chicken wings or bone-in thighs, chopped into small pieces through the bone
• 2 Lime, juiced, plus wedges to serve
• 5 cloves Garlic, crushed
• 1 tsp Dried oregano
• 1½ tsp Salt
• ½ tsp Black pepper
• 1 tsp garlic powder (for the coating)
• 100 g plain flour
• 1 l neutral oil, for deep frying

Method

1. Mix the chicken with the lime juice, garlic, oregano, salt and pepper. Cover and refrigerate for 1 hour (or up to overnight).
2. Mix the flour and garlic powder in a bowl. Lift the chicken from the marinade and toss it in the flour, shaking off the excess.
3. Heat the oil in a deep pan to 170°C (340°F).
4. Fry the chicken in batches for 10–12 min, turning, until deep golden and crunchy and the meat reaches 75°C (165°F) at the bone.
5. Drain on a rack or kitchen paper, sprinkle with a little salt and serve hot with lime wedges.

Tips

• Ask the butcher to chop the chicken into small pieces; more crispy edges is the point.
• Use rice flour instead of wheat flour for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands 196 flavors Delish D'Lites