Fathers Day Fried Chicken

The Ingredients (for three servings):

• 12 chicken wings
• 15 g (or 5 to 6 cloves) of garlic
• 15 g (or a 1-inch piece) of ginger 
• 35 ml (or 2 tablespoons) of soy sauce
• 35 ml (or 2 tablespoons) of sherry
• 70 g (or ½ cup) of chick-pea flour
• 70 ml (or 4 tablespoons) of plain yogurt
• 2 g (or ½ teaspoon) of salt
• 2 g (or 1 teaspoon) of white ground pepper
• Cooking grade olive oil

The Method:

1. Approximately 24 hours before you plan to fry the chicken, wash the wings, drain, and cut through the wings at both joints. Discard the wing tips.
2. Use a knife, a food processor, or a garlic press to finely dice the garlic and ginger.
3. Place the wing pieces in a bowl and add the garlic, ginger, soy sauce, and sherry. Mix well, cover the bowl, and place it in the refrigerator.
4. Turn or shake the wing pieces in the marinade a couple of times during the marinating period.
5. Approximately 40 minutes before you plan to fry the chicken, drain the fluid off the chicken wings.
6. Place the chick-pea flour into a bowl and add the salt and pepper.
7. Stir the yogurt into this mixture until all of the chick-pea flour is moistened.
8. Add a tablespoon of water at a time to the bowl, stirring and grinding out lumps with each addition, until the mixture is the consistency of batter. The total amount of water added will be 50 to 70 ml (or 3 to 4 tablespoons).
9. Allow the batter to rest for 30 minutes before beginning to fry the chicken.                                 
10. Place sufficient olive oil for deep frying the chicken into a deep fryer or a stove-top pot.
11. Heat the oil to 190°C (or 375°F).
12. Place the drained chicken pieces into the batter and mix to coat each piece with a thin covering of batter.
13. Place as many pieces at a time into the hot oil as the frying vessel will accommodate in one layer.
14. When the initial bubbling subsides, use a wooden spoon or similar utensil to gently lift and turn the chicken pieces, to prevent the batter from sticking to the pot or the metal basket.
15. Cook for approximately 5 minutes, or until the largest wing piece is done. (Pull a test piece out of the oil and cut through to the bone to check.)