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Ingredients:
2 pounds Chicken wings
2 tablespoon lemon juice
1 cup all-purpose flour
. As per taste black pepper
2 teaspoon salt
1.5 teaspoon red chili powder
1.5 teaspoon cumin, white slightly grinded
3/4 teaspoon thyme, dried
1 cup plain soda or 7up
1 tablespoon oil
. - oil for deep frying
. - Parsley sprigs for garnish
How to Cook:
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 karahi 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.
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