Chicken wings can not be spoiled, however, some still manage. It is for the mountain cooks that our next recipe for chicken wings in batter is intended. First, the batter protects meat from drying during frying, and secondly, gives the dish a pleasant texture. Chicken wings with a favorite sauce - an ideal snack for beer for a large company.
Chicken wings recipe in batter
Ingredients:
- onions - 1 pc .;
- garlic - 4 cloves;
- vegetable oil - 1 teaspoon;
- rosemary - 4-5 branches;
- water - 4 ½ items;
- lemon;
- chicken wings - 16 pieces;
- flour - 3 items;
- salt - 3 tbsp. spoons;
- paprika - 2 tbsp. spoons;
- cayenne pepper - 2 tsp.
- powder for baking - 2 tbsp. spoons;
- buttermilk - 2 items;
- vegetable oil.
Preparation
In the saucepan, heat the oil and fry on it chopped onion and garlic for about 3-4 minutes. Salt vegetables, add rosemary and cook all together for another 30 seconds. Pour into the saucepan water, add the lemon juice and bring everything to a boil. We remove the sauté pan from the fire, its contents are cooled, and then we pee in the blender.
The resulting onion puree is mixed with the wings and leave to marinate for 8-24 hours. Marinated chicken washed with cold water, dried.
In a bowl combine flour, paprika, salt, cayenne pepper, powder for baking. Mix everything with whisk and pour buttermilk. Beat thick dough until smooth and dip the wings into it. Fry the wings in battered fried, heated to 180 degrees oil to ruddy.
Wings in beer batter
Ingredients:
For yoghurt marinade:
- yoghurt - 3 items;
- salt, pepper - to taste;
- cayenne pepper - 3 tsp.
- chicken wings - 10 pcs.
For beer batter:
- flour - 1 ½ tablespoons;
- Dried garlic - 3 tsp.
- cayenne pepper - 1/2 tbsp. spoons;
- beer - 350 ml;
- vegetable oil - for frying.
Preparation
Before you cook the wings in batter, we'll make a marinade: in a bowl, mix yoghurt, salt, black and cayenne pepper. AT
In a separate bowl, mix flour, dried garlic and a little black and cayenne pepper. Pour in the beer and carefully mix the claret for chicken wings , so that no lumps remain.
In a frying pan, heat the vegetable oil. We take the chicken from the marinade and wipe it with paper towels from the excess yoghurt. We dip the wings in the beer dumpling and let the excess flow out. Fry the wings to a golden color and serve with sauce.