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Ingredients:
| 1 | cup (155 g) | rice flour |
| 1 | tbsp (4.7 g) | garlic powder |
| 1-1/2 | cups | cold water |
| 4 | packs (550 g each) | MAGNOLIA CHICKEN STATION TIMPLADOS SPICY WINGS |
| 2 | cups | cooking oil |
| 1 | clove | garlic, crushed finely |
| 3 | tbsp | sugar |
| 1 | pc (150 g) | lemon, juice squeezed (1/4 cup) |
| 1 | cup | water |
| 5 | tbsp | fish sauce (patis) |
| 1 | pc (1 g) | sili labuyo (Bird's Eye chili pepper), sliced |
Procedure:
1. Combine 2/3 cup rice flour, garlic powder, and cold water. Set aside.
2. Dredge wings in remaining flour and dip in batter.
3. In hot oil, deep fry for 2-3 minutes or until fully cooked.
4. Combine all dipping sauce ingredients and let sit for 15 minutes before use.
Makes 8 servings.
(Yield: 16 pc/2 pc per serving)
Tip/s:
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