Breaded chicken wings in deep fat
4 servings
60 minutes
Fried chicken wings in batter are a true classic of European cuisine, combining a crispy crust and tender meat. Inspired by street food traditions, this dish has gained popularity for its rich flavor and perfect balance of textures. The wings are marinated in a spicy sauce, giving them a deep aroma, then dipped in a light batter and coated with spices. The double breading and golden frying achieve an incredible crispy texture. Served hot with sauces that enhance their flavor—from spicy to creamy—this versatile dish can adorn a festive table, serve as a great party snack, or simply provide moments of gastronomic pleasure.
1
Cut the wings, if you took fillet – slice into large strips, you can add crushed garlic, any marinade, I made it in teriyaki. The longer it marinates – the tastier it will be, I kept it in the fridge for almost a day.
- Chicken wings: 1 kg
- Garlic: to taste
- Marinade: to taste
2
The batter will be made from milk, egg, and salt in a bowl, convenient for dipping chicken.
- Milk: 250 ml
- Chicken egg: 3 pieces
- Salt: to taste
3
We mix the flour with spices
- Wheat flour: 250 g
- Ground black pepper: to taste
- Paprika: to taste
4
Heat the oil in the fryer to 180-190 degrees
- Sunflower oil: 2 l
5
Dip the chicken pieces one by one in flour, then in egg, then again in flour, and fry in oil for about 8-9 minutes; if there's little oil, you need to turn them during the process.
- Wheat flour: 250 g
- Chicken egg: 3 pieces
6
It's important to coat in breadcrumbs, batter, and fry everything separately; otherwise, it won't look nice and will all stick together.
- Wheat flour: 250 g
- Chicken egg: 3 pieces
7
We place the ready wings on a paper towel for a few minutes to remove excess oil.