Ginger and Coriander Fried Chicken Wings

I love making food for little events with friends and family, and I love it even more when whatever I'm making cooks quickly and is easy to eat. That all spells CRISPY CHICKEN WINGS to me haha.
I made these crispy chicken wings last week, and although the event I had made them for didn't end up happening, the people that did have them absolutely loved them! Yay!

Ingredients

1 kg chicken wings
2 tbsp ginger paste
juice of 2 small lemons or 1 large lemon
1 tsp cayenne pepper
1 tbsp soy sauce
1/2 ground coriander
1/4 cup olive oil
salt and pepper
1/2 cup corn starch
1 cup plain flour
Oil for deep frying

Method:

1. If it hasn't been done already, separate the wingette from the drummette part of the wing. Season with salt and pepper and set aside.
2. Mix the ginger, lemons, cayenne pepper, soy sauce, ground coriander, olive oil and pour over the chicken.
3. Rub in the marinade, cover and leave in the fridge for a maximum of 1 hour.
4. Heat vegetable or sunflower oil for deep frying.
5. Mix the corn starch and flour with some salt and pepper.
6. Drain the chicken of the excess marinade, and coat it thoroughly with the flour. Set is on a tray and leave to rest for 20 minutes.
7. Fry in batches so that they are not over crowded until they are slightly browned. Drained the chicken of excess oil and set aside.
8. Remove any flour that may have accumulated at the bottom of the saucepan.
9. Reheat the oil and make sure it gets very hot. Put the chicken back into the oil to fry for the second time. This will make it very crispy and golden brown. Keep a close eye on them because it can brown very quickly.

NB: Make sure to drain the oil on kitchen paper towels and serve with lime wedges to drizzle when serving.

xo