Ingredients with Measurements:
- 1 lb chicken wings
- 1 cup bekang (cassava flour)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Thermometer
Step-by-step instructions:
1. In a bowl, mix together bekang, salt, garlic powder, paprika, and black pepper.
2. In another bowl, whisk together buttermilk and egg.
3. Dip each chicken wing into the buttermilk mixture, then coat with the bekang mixture.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
5. Fry the chicken wings in batches for 10-12 minutes or until golden brown and cooked through.
6. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 23g
Substitutions for ingredients:
- Bekang can be substituted with cornstarch or all-purpose flour.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add hot sauce or cayenne pepper to the bekang mixture for a spicy kick.
- Use boneless chicken strips instead of wings for a different texture.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure crispy wings.
- Pat the chicken wings dry with a paper towel before coating to help the bekang mixture stick better.
- Don't overcrowd the fryer or pot to prevent the temperature from dropping.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken wings on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with a side of dipping sauce.
Garnishes:
Garnish with chopped parsley or green onions for added color and flavor.
Pairings:
Pair with a cold beer or a side of coleslaw.
Suggested side dishes:
- French fries
- Sweet potato fries
- Onion rings
Troubleshooting advice:
- If the bekang mixture is not sticking to the chicken wings, try patting them dry with a paper towel or adding more buttermilk to the mixture.
- If the chicken wings are not crispy, make sure the oil is at the right temperature and don't overcrowd the fryer or pot.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Use a thermometer to check the oil temperature and avoid overheating.
Food history:
Bekang is a traditional Indonesian ingredient made from cassava flour. It is commonly used in Indonesian cuisine as a coating for fried foods.
Flavor profiles:
The bekang coating adds a crispy texture to the chicken wings, while the spices add a savory and slightly spicy flavor.
Serving suggestions:
Serve the chicken wings as an appetizer or main dish.
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