Fried Chicken Wings

Pat chicken wings dry with paper towels and place in a large mixing bowl.

Combine finely minced ginger root, finely minced garlic, lemon juice, water, salt, and ground turmeric in a small bowl to create a spice paste.

Rub the spice paste evenly over all the chicken wings, ensuring each piece is well coated. Let marinate for 15 minutes.

Place flour in a shallow dish and dredge each marinated wing in the flour, coating all sides lightly and shaking off excess.

Heat vegetable oil in a large heavy-bottomed pot or deep skillet to 350°F (175°C), using a thermometer to monitor temperature.

Carefully add chicken wings to the hot oil in batches, avoiding overcrowding; fry for 8-10 minutes per batch until golden brown and crispy.

Transfer fried wings to a paper towel-lined plate to drain excess oil and cool slightly before serving.