In addition, it hit me on Saturday, I decided to surprise my wife. And so, in the morning there were pancakes, wings for lunch, and for dinner, a Zebra cake from imp1122 was planned and the next morning Jelly cake from natali_. What happened? All!!!

Fried chicken wings.

What you need:

1) Wings (1.5-2 kg)

2) Spices (I take spices for chicken and curry)

3) Hot Chili Sauce

5) Sunflower or corn oil (according to the size of the fryer)

This number of wings is designed for 2-3 very hungry people and about 2 cans of beer.

My wings and cut into 3 parts:

The edge of the wing is not needed and I collect it in a bag for my wife. Well, there cook the broth.

In the meantime, you can drink beer. We put the pieces of wings in a saucepan and add spices:

Add hot sauce:

Stir, add a little vinegar. We leave it all for a couple of hours.

About condiments. I don’t have a specific set of spices and I do the dosage “by eye”. When I want it spicier, I add red pepper. In general, there is a field for your imagination. This preparatory part takes me about half an hour in the morning.

After a couple of hours, we take out the deep fryer and oil. This time I used corn and I liked it.

Lay in one layer and fry:

Fry until golden brown. It can be stronger, if you like. Here I am already beginning to dance with impatience, while experiencing terrible bouts of hunger and driving my family from the kitchen.

And then we use it with beer.

Chicken is the most common type of meat in Russia. But do not think that all the attractive options for its preparation have already been tried and well known. A prime example of an underrated dish is deep-fried chicken wings.

A simple recipe for delicious wings

This is one of the easiest recipes, it can be quickly and inexpensively mastered at home.

For 2 servings use:

• a dozen wings;
• garlic;
• 60 g starch;
• 30 g of sugar;
• pepper and salt to your taste;
• 1 egg white;
• lemon;
• 0.3 l of refined vegetable oil.

The simplicity of this recipe does not mean that any raw material can be used. If the manufacturers did not cut off the very edge of the wing, you have to do it yourself, anyway, there is almost no meat there. From several blanks you can cook an excellent broth. The meat is washed, dried with a paper towel.

Since the skin on the chicken wing is very thick, it must be deeply incised. Appropriate cuts will facilitate the penetration of the marinade. Having prepared the wings, put them in a deep bowl or enamel pan. Important: any marinade for such a dish must contain sugar. The role of this component is to enhance the taste of other spices.

But salt is optional. Often it is replaced with soy sauce. The choice of the type of pepper and its quantity is determined by how sharp the cooked wings should be. Garlic is rubbed on a grater with small cells. But if there is a special garlic press, it is better to use it.

Ginger is added to enhance the flavor. If the meat is tough, it should be softened with the addition of lemon juice. The marinade is rubbed by hand, and then the chicken is transferred to the refrigerator for 3 or 4 hours. Shake the container every hour to mix everything properly. Only then can you fry the wings.

Frying in egg white and starch batter produces crispy wings. Important: the batter must completely surround the product. Next, prepare the fryer. The container is filled with vegetable oil, in which the chicken slices should float. The fryer is heated so that a light smoke comes out. Put 5 pieces there, fry them for about 10 minutes.

It is undesirable to fry more wings in one go. Otherwise the oil will cool before they are ready.

You can evaluate the quality of a dish using a cut. As soon as the wings are fried, they are laid out on a napkin that absorbs excess fat. Submission is possible:

• with tkemali;
• with fresh garden vegetables;
• with greens.

Classic method

This is the recipe used by experienced chefs in cafes around the world. To prepare 10 wings, use:

• 2 garlic cloves;
• egg white;
• 30 g of sugar;
• 60 g of potato starch;
• lemon;
• 0.3 l of sunflower oil.

Garlic is crushed with a knife or processed in a garlic press. To prepare the marinade, mix salt, sugar and garlic. Additionally, use spices of your choice. As in the previous case, the wings will have to be cut and then soaked in marinade in the refrigerator for 3 or 4 hours. The composition of the batter still includes starch and egg white.

According to the KFC standard

It is impossible to deep-fry the wings without breading, as they will be spoiled. But that's no reason to stop experimenting. You should definitely try the method developed by the culinary experts of one of the leading fast food chains in the world. The essence of the original approach is a specific set of spices used in exact proportions.

For 1 kg of wings use:

• egg;
• 180 g flour;
• 30 g chicken seasoning;
• 0.2 l of boiled water;
• 90 g of starch;
• half a teaspoon of ground pepper;
• 15 g of dry herbs;
• 30 g paprika.

Treatment of the wings with a mixture of salt, water and pepper lasts 1 hour. Whether to season the starch with spices in advance, it is up to the home cooks themselves to decide. The egg is beaten with sparkling water. A mixture of paprika and flour is used as a breading. After pickling, the wings are placed on a paper towel, which will collect excess oil and reduce the fat content of food.

Variant with buffalo sauce

This type of deep-fried chicken wings has an impressive calorie content. A feature of the recipe is the use of cane sugar and tomato paste, as well as chili sauce. The semi-finished product is cut into 3 identical parts. As always, the tips will have to be thrown away. After deep-frying, the wings are thrown back on a sieve or on napkins.

Buffalo sauce is prepared like this:

1. melt butter;
2. put sugar;
3. after boiling the mixture, add 90 ml of tomato sauce there;
4. pepper, put crushed garlic;
5. mix everything;
6. boil;
7. lay chili;
8. again bring to a boil;
9. removed from the stove.

To learn how to cook deep-fried chicken wings, see the video below.

Chicken wings, battered and breaded, deep fried!

That's it, all at once 🙂 And batter and breading and deep fat! On the original kfc wings a little similar, but really tasty! The most important thing is that they are crunchy, perfectly fried, you can adjust the spiciness yourself, which is very good if chicken wings getting ready for beer. Recipe for chicken wings a la KFC I found it on the Internet, I made different options before, but this one is the most crispy and crunches even when it is cold 🙂 Well, yes, it’s harmful, but what to do if there are only men in the house 🙂

So, the recipe for crispy spicy deep-fried wings a la KFC!

Recipe:

1. Chicken wings - 1.5 kg.

Batter:

1. Flour - 200 gr.
2. Starch - 100 gr. *Potato or corn
3. Water - 500 ml. *To the consistency of kefir
4. Mandatory seasonings - salt, black pepper, red pepper, paprika - to taste *Our proportions - all 1 tsp. with a slide, red hot pepper - 3 tsp with a slide (and it turned out not very spicy, even slightly spicy, so feel free to add more pepper 🙂
5. Optional, but desirable seasonings - Provence herbs, chicken seasoning, dry herbs *Add your favorites

Breading:

1. Flour - 200 gr.
2. Dry paprika - 1-2 tsp

For frying:

1. 2 tbsp. vegetable oil
2. Deep, but not wide pan. *If the saucepan is wide, then more oil will be needed so that the wings float completely in the deep-fryer. If you have a deep fryer, then you are even luckier 🙂

Cooking:

1. Cut chicken wings at the joint. We throw out the last, smallest spare part or give it to pets
2. We take all our seasonings
   
3. Mix with flour and starch and water
   
4. Dip prepared wings in batter
   
5. Each wing bathed in batter is rolled in breading (flour + paprika)
   
6. For convenience, roll all the wings and put on a baking sheet.
   
7. Fry in well-heated vegetable oil for 5-7 minutes in portions of 5-6 pieces. *Due to the fact that there is no egg in the batter, they do not burn instantly, but are fried evenly. Roast over high heat. I have 9 - the maximum. Roasted at 8. Adapt to your hob.
   
8. We spread the finished portions on a baking sheet covered with napkins.
   

Ready! You can serve with your favorite sauce: mayonnaise, cheese sauce, ketchup or eat it just like that.

Deep-fried wings are easy to prepare, but you need to choose the right pieces. The wing consists of three parts. The smallest of them is sometimes cut off by the producers themselves, since it contains practically no meat, and it often burns during cooking. If these wings are used for frying, you can immediately proceed to the next step. If there is an extreme phalanx, then it should be cut off independently along the joint. Having collected several such parts of a chicken wing, you can prepare a rich broth.

The remaining two parts should also be divided by cutting along the joint. Then they need to be washed and dried with a paper towel.


The skin on the wings is quite thick. She is prevents the penetration of the marinade, so it must be cut in two or three places. On each piece you need to make deep, almost to the bone notches with a sharp knife. After that, the marinade will freely penetrate into the chicken meat and make it tender and tasty.


Prepared wings should be folded into a deep container.


The marinade must contain granulated sugar. It is needed in order to shade and enhance the taste of other spices.

The best solution would be to replace half of the granulated sugar in the recipe with a teaspoon with a slide of honey.

Along with sugar, chicken wings should be seasoned with salt and pepper. You can use soy sauce instead of salt. Pepper is better to choose according to your taste. It can be hot red, ground black or sweet paprika.

Another seasoning for the marinade is garlic. I would like to recommend an article about . A few cloves, finely grated or crushed with a garlic press, will provide a rich flavor to the dish. If this is not enough, you can add ginger. Sour lemon juice will help soften the meat fibers.


Rub the marinade into the skin and meat with your hands. After that, you need to cover everything with a film and put it in the refrigerator for 3-4 hours. Shake the chicken container once an hour to mix the contents.


After the specified period, you can start frying. Chicken wings are covered with rather oily skin. This prevents the formation of a crispy crust. It is necessary to prepare a batter. To do this, add starch and egg white to the pickled wings.


Everything should be mixed so that the batter envelops the wings on all sides, as in the photo.


Then you need to prepare deep fryer. You can use a special fryer or take a deep saucepan and fill it with sunflower oil so that the chicken pieces can float in it. Deep fryer should be heated to a light haze.

After that, carefully put 5-6 pieces in it and fry until golden brown for about 10-12 minutes. A large number of wings should not be placed in the pan at the same time so that the oil does not cool down. Readiness can be checked by making an incision. Inside the flesh should not be pink.


Well-done wings should be transferred to a paper napkin so that it absorbs excess fat.


Crispy deep-fried chicken wings can be served with fresh vegetables, herbs and various sauces, such as spicy