20 pieces chicken wings (around 2 kilos in total)
2 tablespoons plus 1/2 teaspoon salt, divided
1 cup rice flour
Oil for deep frying
1 Place chicken wings in a large pot and add enough water to cover the chicken.
Add 2 tablespoons salt.
Let water simmer for about 10 to 15 minutes or until chicken wings are cooked.
Drain chicken on a wire rack until thoroughly dry.
2 Mix rice flour and 1/2 teaspoon salt in a large bowl.
Dredge chicken in the mixture, coating the wings thinly.
Shake off excess.
3 Heat oil to 350°F in a large pot.
If you don’t have a thermometer, test the oil’s temperature by dropping a piece of bread into it—it should bubble and brown immediately.
Discard bread and proceed to cook.
Deep-fry chicken in batches for 5 to 10 minutes until skin is crispy and golden brown.
Drain on a wire rack.
When cool enough to handle, toss in choice of sauce, acco4rding to