Crispy Chicken Wings with Sweet and Sour Sauce

Name: Crispy Chicken Wings with Sweet and Sour Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 1 kg Chicken wings; 150 g Flour; 1 bunch Parsley; 1 clove Garlic; 30 ml White wine vinegar; 50 ml Extra virgin olive oil; 500 ml Seed oil for frying; 1 pinch Salt; 1 pinch Black pepper

Main course

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

These chicken wings are a real treat! Crispy on the outside and juicy on the inside, thanks to the double frying. The sweet and sour vinegar sauce, prepared with our trusty Thermomix®, makes them irresistible. I often prepare them for a tasty aperitif or as an informal second course. The preparation is quick and easy, perfect even for those with little cooking experience. The white wine vinegar gives the sauce a touch of acidity that perfectly matches the richness of the fried chicken. A tasty idea for a dinner with friends or a buffet!

Ingredients (9 ingredients)

1 kg Chicken wings
150 g Flour
1 bunch Parsley
1 clove Garlic
30 ml White wine vinegar
50 ml Extra virgin olive oil
500 ml Seed oil for frying
1 pinch Salt
1 pinch Black pepper

Preparation (7 steps)

Preparation of the chicken wings

Cut the chicken wings in half and remove the boniest tip. This step is essential for even cooking and to make them easier to eat.

Flouring the wings

Pass the pieces of wings in the flour, making sure they are well covered. Transfer them to a colander and shake them to remove excess flour. This will prevent the oil from getting too dirty during frying.

Preparation of the vinegar sauce

Thermomix® Setting

3 Sec./Speed 7

Put 1 clove of garlic and 1 bunch of parsley in the bowl. Chop for 3 Sec./Speed 7.

Adding the liquid ingredients

Thermomix® Setting

10 Sec./Speed 3

Add 50 ml of extra virgin olive oil and 30 ml of white wine vinegar to the bowl. Mix for 10 Sec./Speed 3.

Frying the chicken wings (first part)

Heat plenty of seed oil for frying in a large frying pan. Dip the floured pieces of wings and fry for 5 Min./none/Speed none. Make sure the oil is hot for crispy frying.

300

Draining and second frying

Remove the pieces of chicken and drain the excess oil on absorbent paper. Then dip them again in the boiling oil and finish frying them for another 5 Min./none/Speed none. Drain them when golden brown.

300

Final draining and serving

Drain the fried chicken pieces well on absorbent paper to remove excess oil. Pour the vinegar sauce into a sauce boat and use it to accompany the fried chicken wings at the table. Serve hot.