Crispy Wings with Jeow Bong Mayo

I am a fan of baked chicken that tastes deep fried. We blogged about this back at New Years, and it is now my go to recipe. The coating works great on drumsticks and thighs, but when baking smaller pieces of chicken, it can be a bit too salty. Cutting the salt in half worked wonderfully. 

For our Superbowl party, we will be serving the wings with Jeow Bong mayo, so that people can choose how spicy they want their wings. 

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Crispy Chicken Wings - Please See our previous post for full instructions. 
930g chicken wings (about 2 lbs)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp  paprika
1 tbsp Club House Roasted Garlic and Peppers Seasoning
2 tbsp baking powder 

Jeow Bong Mayo
1 cup Hellmans Mayo
2 tbsp Jeow Bong
(Mix the Mayo and the Jeow Bong together.  Its that easy. )​

Vegetable Chips 
Beets
Taro
Sweet Potatoes
Purple Sweet Potato
Plantain

I have something shocking to tell you. Baked chips are not healthy. Which is bad, because up till now, I felt free to eat as many baked chips as I wanted. This definitely changes snack time for our family.

However, now that I know that either type of chip must be eaten in moderation, I will be switching back to deep fried chips. They taste so much better, brighter, and are less prone to burning. They also retain more vitamin C. 

Heat the oil. We do not fry as high as the recommended 190 C deep frying temperature, our deep fry thermometer reads  160 - 180 C. while we are making chips. 

Slice the vegetable chips thinly. The thicker slices will turn brown and bitter before they are crispy enough. We found that our mandolin slices were too thick, but we used something we picked up from an Asian grocery store that resembles a very wide bladed vegetable peeler. You can also use your food processor if you have an adjustable slicing blade. 

Fry the slices in batches without browning. Remove to a paper towel lined colander, or tray and serve. GO PATS!!!