Wings in the deep fryer recipe. Deep-fried chicken wings: the best recipes

12.04.202227.05.2017

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:

Chicken wings - 1.5 kg.

Batter:

Flour - 200 gr.
Starch - 100 gr. *Potato or corn
Water - 500 ml. *To the consistency of kefir
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 🙂
Optional, but desirable seasonings - Provencal herbs, chicken seasoning, dry herbs *Add your favorites

Breading:

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

For frying:

2 tbsp. vegetable oil
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:

Cut chicken wings at the joint. We throw out the last, smallest spare part or give it to pets
We take all our seasonings
Mix with flour and starch and water
Dip prepared wings in batter
Each wing bathed in batter is rolled in breading (flour + paprika)
For convenience, roll all the wings and put on a baking sheet.
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.
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.

Wash the chicken wings under running water and pat dry. Divide into parts by cutting the cartilage. Salt, season with spices. Mix and leave for 10-15 minutes.

Prepare ingredients for breading chicken wings. Beat eggs with a pinch of salt with a fork until smooth. Pour the breadcrumbs into a bowl. Flour - in a plastic bag.

Put the wings in a bag with flour and shake it well so that the meat is completely covered with flour (of course, flour can be poured into a plate and just roll the meat in it, but for convenience, I pour it into a bag, so the wings are evenly covered with flour, my hands remain clean, and the meat is well breaded).

Heat vegetable oil in a saucepan and heat well. Immediately spread the breaded chicken wings in a well-hot oil, fry for 4-5 minutes until cooked. The fire should not be very strong so that the wings have time to cook and the oil does not burn. Place cooked wings on a paper towel to remove excess fat. Serve deep fried double breaded wings warm with your favorite sauce.

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 pulp 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

Deep-fried can not be attributed to a healthy diet. However, such a homemade snack is much healthier than store-bought fast food. After reading today's article, you will learn how to cook this delicious dish with a fragrant crispy crust.

Soy sauce option

An appetizer prepared according to this recipe can be a great lunch or dinner for the whole family. It is crispy on the outside, but very juicy and soft on the inside. In order for your family to be able to try homemade deep-fried wings, you need to go to the nearest supermarket in advance for all the necessary products. This time you should have:

Seven hundred grams of wings.
Four tablespoons of soy sauce.
Three chicken eggs.
Five tablespoons of wheat flour and starch.
A pod of red hot pepper.
A teaspoon of sugar.
Half a liter of vegetable oil.
Six tablespoons of breadcrumbs and instant food.

Additionally, you will need a small amount of salt and Provence herbs.

Cooking technology

The pre-washed and dried wings are cut at the joint and sent to a bowl filled with marinade, which includes soy sauce, crushed red hot pepper, sugar, salt and Provence herbs.

After about half an hour, each piece is rolled in a mixture of flour and starch, and then dipped in beaten salted eggs. After that, they are breaded in breadcrumbs, previously combined with cereal, and lowered into a saucepan with hot vegetable oil. Ready deep-fried wings are laid out on paper towels and only after excess fat drains from them, they are served to the table. It is best to eat this juicy and fragrant dish hot.

Variant with corn breading

You will need very little time to prepare this dish. Therefore, it can be made for unexpectedly arriving guests. At the same time, it is very important that all the necessary ingredients are found in your kitchen. In this case, you will need:

A kilo of chicken wings.
Half a glass of cornmeal.
A pod of hot red pepper.
A teaspoon of coarse salt and ground paprika.
One hundred and forty milliliters of milk.
Half a glass of wheat flour.
A couple of chicken eggs.
One third teaspoon cayenne pepper.
Two hundred and fifty grams of unsweetened corn flakes.

To get fragrant and crispy deep-fried wings, you need to stock up on a sufficient amount of high-quality refined oil in advance.

Process description

First, you should start preparing the main ingredient. Wings are washed in cool water, dried with paper towels and cut into pieces.

To prepare the marinade, crushed hot pepper, salt and paprika are combined in one bowl. Everything is thoroughly ground into gruel and placed in a plastic bag, in which prepared wings already lie. Shake everything thoroughly so that the marinade covers the surface of the meat and leave for forty minutes.

Pour into another bag and roll them with a rolling pin into medium crumbs. To prepare a batter, in which future spicy deep-fried wings will be dipped, combine milk and eggs in one bowl and beat them with a fork. Pour flour, salt and cayenne pepper into the resulting liquid. All mix well until a creamy mass is obtained.

Deep-frying oil is poured into the ladle and sent to the stove. Put the pickled wings in a bag of corn crumbs and shake so as to evenly distribute the breading. Each piece is dipped in batter and cereal, and then sent to heated oil. After five minutes, they are taken out and laid out on a plate. Serve deep-fried wings with ketchup or tomato sauce.

I offer a simple step-by-step recipe for making an excellent meat snack for beer. Combining breadcrumbs and deep fat together, we get a crispy, tasty and satisfying poultry dish. And modern kitchen appliances - a slow cooker will greatly facilitate its preparation and speed up the roasting process itself. The result is wonderful deep-fried chicken wings for 2 servings.

Ingredients:

Chicken wings - 4 pcs.
Flour - 4 tbsp. spoons
Sunflower oil - ½ l
Salt - 1 tbsp. the spoon
Curry, pepper, paprika - to taste

To make the wings sharp enough, the amount of spices and pepper should be from 0.5 to 1 teaspoon of each ingredient.

Cooking:

First you need to heat the vegetable oil for frying. Pour the right amount into the multicooker bowl and set it to the “Frying” mode for half an hour or “Multipovar” to the maximum temperature.

During the time that the oil is heated, it is necessary to have time to prepare the meat. Remove the wings from the remnants of feathers, and if necessary, grind the hairs. Then wash and dry them. Each wing is cut at the joints at the fold into 3 parts.

Breading for frying is prepared from all dry ingredients. First, carefully mix the salt with flour, and then add the remaining spices to them to taste. Mix everything well to distribute seasonings evenly.

When the timer starts counting down, the multicooker is ready, the deep-frying oil has warmed up and you can start frying the wings.

Each piece is carefully rolled in dry breading. Since we do not have a batter, it is flour that will give crunchiness to the dish. Therefore, it is necessary to ensure that it evenly covers each piece of meat on all sides.

In order for the breading to cover the wings evenly, not stick to your hands and evenly fried in a slow cooker, you should carry out this procedure with a fork. Pick up each piece of meat for her and then roll it well in flour.

Put the meat in a frying pan and cook for 20-30 minutes. It is necessary to lay the pieces in the slow cooker with a minimum interval so that all parts are baked equally. And for even frying of the wings, they should be turned over every 10-15 minutes. Then the pieces on all sides will turn out with the same fried crust.

The multicooker will tell you when our dish is ready with a call of the timer. Deep-fried wings are very greasy, so the excess oil must be removed by laying them on a paper towel.