Twice-fried marinated chicken wings

How Maurice does it

1. 1

   Chop the fresh thyme and rosemary on a cutting board.

2. 2

   In a large bowl or pan, combine the chicken wings, chopped herbs, diced tomato, turmeric, chili flakes, black pepper, sea salt, olive oil, minced garlic, chopped red onion, lemon juice, and grated ginger.

3. 3

   Mix well with your hands, then cover and let marinate for at least 1 hour.

4. 4

   Prepare a fire in a grill using wood and matches. Once the fire is hot, place a clay pot on the grill and add water. Alternatively, heat a large skillet over medium-high heat.

5. 5

   Transfer the marinated chicken wings and vegetables to the clay pot (or skillet). Fry for about 8 minutes, turning occasionally.

6. 6

   Sprinkle the flour lightly over the chicken wings and mix to coat.

7. 7

   Continue frying for another 10 minutes, turning occasionally, until the wings are crispy and cooked through.

8. 8

   Remove from heat and serve hot, optionally with a glass of white wine.