• Trim any flappy bits of skin off the drumettes then place them in a mixing bowl. Add fish sauce and mix well. Let sit while you make the Zabb Powder, or about 20 minutes, stirring them halfway through.
  1 ½ lb chicken drumettes, 2 tablespoon fish sauce

For the Zabb Powder

• In a small skillet, add the jasmine rice and the makrut lime leaves (if using) and toast them over medium high heat, stirring constantly. After a few minutes, the lime leaves will looks dry and curled up; at this point remove only the leaves from the pan so they don't burn. Keep toasting the rice until the grains are dark brown and remove from the pan immediately. The whole process should take about 5 minutes, and it will get a bit smokey, so make sure you have good ventilation.
  1 ½ tablespoon uncooked jasmine rice, 2 makrut lime leaves
• Grind the toasted rice and lime leaves in a coffee grinder or a mortar and pestle into a fine powder - you want this very fine because any chunky pieces will not stick to the wings.
• Add the cayenne, paprika, lime powder, sugar, and salt into the toasted rice and grind for 5 more seconds or so, until everything is a fine powder. Remember to let the dust settle before opening the lid, and don't put your nose right on top of it!
  2 ½ teaspoon paprika, 2 ½ teaspoon cayenne pepper, 1 teaspoon lime juice powder, 1 ½ teaspoon table salt, 1 tablespoon sugar

Fry the wings

• Whisk together the AP flour and cornstarch until well combined, then add to the marinated wings. Toss to coat, making sure the wings are not sticking together.
  ¾ cup all-purpose flour, ¼ cup cornstarch
• Drizzle the 2 tablespoon of water over the wings and toss again; the added water will allow some of the flour to clump up, creating a craggy texture on the wings which will add crunch and help the seasoning adhere.
  2 tablespoon water
• In a wok or a medium sized pot, heat about 2 inches of frying oil to 375°F (190 °C). Add the wings to the hot oil without crowding the pot (this amount should take 2 batches) and lower the heat to about medium. As you fry, you should aim to maintain the temp so it’s sitting between 325°F-350°F. Fry for about 6-8 minutes depending on the size of the wings.

  Note: Internal temperature should register at least 165°F, but for wings I like to go for at least 175°F to make sure any blood left in the veins (common in wings) are cooked off. Note that wings are SAFE to eat at 165°F, but the blood can still appear red at this temp and freak some people out.
  Frying oil
• Remove the first batch of wings from the oil and place into a large mixing bowl. Turn the heat down to the lowest for now, and sprinkle about half of the Zabb powder evenly over the wings then use a spoon to toss to coat. If there are big blank spots, spoon some powder directly over them, but you don't need to be perfect at this point as we still have a second batch coming.
• Bring the oil temp comes back to 375°F, fry the second batch, then add them to the first batch of wings. Sprinkle MOST the remaining zabb powder on them, keeping about a tablespoon behind. Toss well, trying to get all areas covered, and if you see any blank spots spoon the powder that you held back directly over them.
• Allow to cool for a few minutes before eating so you don’t burn yourself! And make sure you have a nice cold drink to go with them cuz the flavours are INTENSE!
• *If you find the flavour of the wings too strong, you can try increasing the amount of toasted rice powder to 2 tablespoon which will mellow out the flavours. Alternatively try reducing the amount of lime powder slightly and make them a little less acidic.