Crispy Chicken Wings
Main course
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Cook Time
2 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
These crispy chicken wings are a real treat! I often prepare them for family parties or an informal dinner with friends. The secret lies in the marinade, which makes them incredibly flavorful and tender. The balsamic vinegar and lemon juice give a touch of acidity that goes perfectly with the flavor of the chicken. The breading, then, makes them irresistibly crispy. Perfect to serve as an appetizer or as a main course, accompanied by a fresh salad. A tip? Prepare them in abundance, because they will disappear in the blink of an eye!
Ingredients (15 ingredients)
-
Chicken wings
-
to taste Rosemary
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Parsley
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to taste Dried oregano
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to taste Freeze-dried garlic
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to taste Chili powder
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Extra virgin olive oil (EVO)
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Balsamic vinegar
-
Whole milk
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Lemon juice
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Peanut oil
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Flour
-
Eggs
-
Breadcrumbs
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to taste Salt
Preparation (6 steps)
Preparation of the marinade
In a large bowl, combine a pinch of dried oregano, a pinch of freeze-dried garlic, a pinch of chili powder, a bunch of chopped parsley and a pinch of chopped rosemary. Add 30 ml of balsamic vinegar, 100 ml of whole milk, 30 ml of lemon juice and 50 ml of extra virgin olive oil. Mix the mixture well with a fork.
Marinating the chicken wings
Add the chicken wings to the marinade prepared earlier. Mix well to make sure all the wings are well covered. Cover the bowl with cling film and leave to marinate in the refrigerator for at least 2 hours.
Preparation for the breading
In three separate bowls, prepare the flour, the beaten eggs with a pinch of salt and the breadcrumbs.
Breading the chicken wings
Remove the chicken wings from the marinade and drain them well. Pass the wings first in the flour, then in the beaten egg and finally in the breadcrumbs, making sure they are completely covered.
Frying the chicken wings
Pour the peanut oil into a large pan and bring to a temperature of about 150-160°C. Fry the chicken wings for about 10-15 minutes, turning them occasionally to make sure they cook evenly and become golden and crispy.
Draining and serving
Drain the fried chicken wings on absorbent paper to remove excess oil. Serve hot with a generous sprinkling of salt and lemon slices.
Finished cooking? Great! 🎉
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Created by
Valentina Gallo
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Eggs
- Milk
- Cereals containing gluten
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