Popular Conditions & Diets
Ingredients
15
Time
45m
Serves
4
Recipe by Kamoy Williams
Ingredients
15
Time
45m
Serves
4
Gluten-Free
Dinner
3 lbs
Chicken Wings
Patted Dry
1 tsp
Black Pepper
Divided
4 Sprigs
Fresh Thyme
1
Lemon
Peeled
3 Cups
Sunflower Oil
3 tsp
Kosher Salt
1/3 Cup
Brown Rice Flower
1/3 Cup
Cornstarch
1/2 tsp
Maggi's All-Purpose Seasoning Blend
1 tsp
Turmeric
1/2 tsp
Paprika
1/2 tsp
Cayenne
1/2 tsp
Garlic Powder
1/2 tsp
Onion Powder
1/3 tsp
Cumin
1
After patting the chicken dry, season it with half the pepper, thyme leaves and lemon peel. Allow to sit for 15 minutes.
2
While the chicken is marinating, heat the oil in a deep pan or pot over medium-high heat until it reaches 325°F.
3
Once oil is hot, add 1-2 tsp of salt to the chicken. Massage it in until the salt is well distributed.
4
In a mixing bowl, combine brown rice flour, cornstarch, Maggi seasoning and the remainder of spices.
5
Place the mix in a kitchen safe bag, add the chicken to the bag, and toss well until all chicken is well coated in the rice flour blend.
6
Slowly begin to place the chicken in the oil, 4-5 pieces at a time. Slowly dip the chicken into the oil, facing away from you to avoid splash back. Be careful not to overcrowd the pan so oil does not spill over onto the stove. Once pieces are loaded into the oil, allow to cook for approximately 20 minutes, until chicken has reached an internal temperature of 160°F. Repeat in steps until all chicken is cooked. If chicken is getting brown too quickly, the oil is too hot and the temperature needs to be reduced.
7
Once the chicken is golden, crispy and fried to perfection, remove from oil and place onto a clean piece of paper towel to absorb excess oil. Sprinkle a dash of salt onto the chicken to finish.
8
Allow to cool slightly before serving. Enjoy with your favorite salad, cheesy biscuit or delicious lemonade.
Kamoy Williams is a Toronto-based chef dedicated to shifting common narratives around food. Kamoy’s magic is that she speaks to food and food as an effect. Growing up in survival mode in Jane and Finch, Kamoy has experienced first hand how vital it is to have access to food and nourishment. She is dedicated to creating pathways to food sovereignty, recognizing her personal responsibility to liberating her Brothers and Sisters. Kamoy is a mother which keeps her feeling whole, focused and intentional. She is grateful to be consistently expanding into more of who she is, sharing her rare gift of making other feel a sense of comfort and presence through her culinary experiences. Her pop-ups such as Fried Chicken and Chill, 24 Carrots and her Sayless Series have been memorable moments in the Toronto culinary scene. She is one of the founders of the Better Brunch Company, a brunch-based pop-up in PEC. Kamoy currently offers pop-up planning and consultations, food styling and menu planning through her person brand. Follow Kamoy’s journey on Instagram to discover more and stay in touch.
