Spicy Chicken Wings
 Ingredients
:
2 pounds chicken wings
2 tablespoons fresh lemon juice
1 cup all-purpose flour
black pepper to taste
2 teaspoons salt
1 1/2 teaspoons Red chilli powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried thyme
1 cup plain soda or 7up
1 tablespoon vegetable oil
Vegetable oil for deep-frying
Parsley sprigs for garnish
Method :
Cut off the wing tips. Halve wings at joint.Separate the "drumstick,"
or first-joint, pieces (the thick ones) from the second-joint pieces.
Beginning at the narrower end of each "drumstick," with
a sharp knife cut the tendons and , holding the exposed end of the
bone with a kitchen towel, scrape the skin and meat down the bone
as far as possible toward the thicker end to make a plump drumstick
shape. Cut through the cartilage at one end of each second-joint
piece, separating the bones,scrape the skin and meat down the larger
bone to make a plump drumstick shape, and pull out and discard the
smaller bone. Arrange all of the "drumsticks" in a shallow
dish, sprinkle them with the lemon juice and salt and pepper to
taste, and let them marinate, covered and chilled, for 1 hour.Make
the batter while the chicken is marinating: In a bowl whisk together
the flour, the salt, the red chilli powder, the cumin, the thyme,
and the cayenne and make a well in the center. Add the soda and
the oil in a stream,and whisk the batter until it is smooth. Let
the batter stand at room temperature for 1 hour. Stir the batter
before using it. In a large deep fryer or large deep kettle heat
2 inches of the oil to 375 degrees on a deep fat thermometer. Dip
the chicken in the batter and fry in oil, 5 pieces at a time, turning
it, for 3 minutes, or until it is cooked through and golden. Transfer
the chicken with a slotted spoon as it is fried to paper towels
to drain and make sure the oil returns to 375 degrees before adding
each new batch. Sprinkle the drumsticks with salt to taste, arrange
them on a platter, and garnish the platter with the parsley sprigs
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