INGREDIENTS

• 6 HALVED CHICKEN WINGS

• 1 TBSP CRUSHED GARLIC

• 3 TBSP BROWN VINEGAR

• 3 TBSP PLAIN YOGURT

• 1 TBSP PAPRIKA

• ½ BOTTLE MAUNGO CRAFT ROASTED CHILLI GARLIC AND MARULA HOT SAUCE (MEDIUM HEAT)

• 500ML OIL

DRY MIX

• ¾ CUP SELF-RAISING FLOUR

• ¾ CUP CORN FLOUR

• 1 TBSP PAPRIKA

• SALT AND PEPPER TO TASTE

DIRECTIONS

1. START WITH 6 CHICKEN WINGS IN A BOWL

2. ADD SALT AND PEPPER, 1TBSP PAPRIKA, 1 TBSP CRUSHED GARLIC

3. ADD IN 3 TBSP BROWN VINEGAR, 3 TBSP PLAIN YOGURT

4. RUB IN INGREDIENTS INTO YOUR WINGS

5. PREPARE DRY INGREDIENTS

6. IN A BOWL ADD 3/4 CUP SELF-RAISING FLOUR, FLOWER 3/4 CUP CORN FLOUR

7. ADD TBSP SALT AND PEPPER AND 1 TBSP PAPRIKA

8. MIX THESE DRY INGREDIENTS TO PREPARE YOUR WING COATING

9. COAT WINGS UNTIL THEY ARE ALL COATED

10. HEAT 500 ML OLIVE OIL ON STOVE

11. WHEN OIL IS HOT FRY WINGS UNTIL GOLDEN BROWN

12. REMOVE WINGS FROM HEAT.

13. DRY OFF THE OIL ON PAPER TOWELS AND SET ASIDE TO COOL.

14. MOVE WINGS TO A BOWL

15. POUR ½ BOTTLE OF ROASTED CHILLI, GARLIC, AND MARULA HOT SAUCE OVER WINGS

16. THEN SHAKE IT LIKE A POLAROID PICTURE UNTIL WINGS ARE WELL COATED.