Twice-fried marinated chicken wings with rice

How Maurice does it

1. 1

   In a large bowl or metal baking pan, combine the chicken wings with thyme, rosemary, diced tomato, turmeric, chili flakes, black pepper, sea salt, olive oil, minced garlic, and chopped red onion. Mix well, cover, and marinate for at least 1 hour.

2. 2

   After marinating, heat oil in a deep pan or fryer to 180°C. Fry the chicken wings for 8 minutes, then remove and drain on paper towels.

3. 3

   Lightly dust the fried wings with flour.

4. 4

   Fry the wings a second time for 10 minutes, turning occasionally, until golden and crispy. Set aside.

5. 5

   Prepare a fire or grill with wood. Place a terracotta pot on top to heat. Add water and beer to the pot.

6. 6

   Transfer the marinated chicken wings and vegetables (including any remaining marinade) to the terracotta pot. Add chopped red bell pepper and rice. Stir gently.

7. 7

   Cover the pot and cook over the fire, simmering until the rice is tender and the chicken is cooked through, about 30–40 minutes. Stir occasionally and add more water if needed.

8. 8

   Serve hot directly from the pot.