Ingredients

Method

• 6 free-range chicken wings or a bag of cauliflower florets
• 1½ cups amasi or plain yoghurt
• ¼ cup hot sauce or sriracha sauce
• 200 g flour
• 1 t garlic powder
• 2 t paprika
• 1 t chicken spice
• 1 T dried mixed herbs
• ½ t black pepper
• canola oil for deep-frying
For the dunking sauce, mix:
• ½ cup honey
• ½ cup soya sauce
• ¼ cup sriracha sauce

Method

Ingredients

1. Cut the wings into 12 winglets.

2. In a medium-sized bowl, combine the amasi, hot sauce and ¼ cup flour.

3. In a separate bowl, combine the spices, herbs and remaining flour.

4. Heat enough oil for deep-frying. Dip the wings into the amasi mixture and coat completely, then dip in flour mixture and coat completely. Repeat the process.

5. Deep-fry wings the wings in batches over a medium heat and drain on kitchen paper.

6. Serve the wings warm with the dunking sauce on the side.

Do you want a meat-free option? Here's a recipe for dunked cauliflower. 

Find more snack recipes here. 

Photographer: Sadiqah Assur-Ismail
Production: Bianca Strydom