Method

• 1.
  Place flour, baking powder, eggs, vodka, vinegar, olive oil, water and lemon zest in the bowl of a stand mixer with the dough hook attachment. Knead for 3-4 minutes until dough is smooth. Cover and stand for 20 minutes.
• 2.
  Divide dough into 4 portions. Keep dough portions covered with plastic wrap to prevent them from drying out. Starting on the widest setting of a pasta machine, feed one portion of dough through the machine, gradually reducing the settings to number 4 or until dough is about 1.5mm thick (alternatively, you can roll the dough with a rolling pin). Using a pastry wheel or sharp knife, cut dough into 3.5cm wide strips, approximately 15cm long. Cut a 3cm-long slit in the centre of each piece. Loop one end of the strip through the slit to create the angel wing shape. Repeat with remaining dough.
• 3.
  Heat vegetable oil in a large saucepan until 180°C. Working in batches, fry angel wings, turning, until light golden. Using a slotted spoon, transfer to a wire rack set over a tray, to cool completely.
• 4.
  Dust with icing sugar. Serve within a day of making.