Chicken Wings (12-15)
3 tsp salt
2 tbsp. black pepper
1 tbsp paprika
1 tbsp hot chilli power (cayenne or habanero)
1 tbsp garlic powder
1 tbsp oregano
1 tbsp thyme
2 eggs beaten
1 jar of Garlic Fire
Cut to portion size and wash chicken wings and dry on absorbent paper.
In a large mixing bowl place all ingredients except Garlic Fire. Mix well and save half. Coat wings in half the mix. Refrigerate for 90 mins.
Dip wings in egg wash and coat with remaining half of the flour spice mix.
Preheat deep fryer oil to 350F. Fry wings in small batches for 8-10 mins until golden brown. Drain excess oil on absorbent paper. Set wings aside.
Serve with a squeeze of fresh lime and sour cream dip.