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Print Recipe
Chicken Wings Recipe
Juicy and tender chicken meat with a crispy crust. You can serve both cold and hot.
Course Snacks
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Course Snacks
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the necessary spices.
    Prepare all the necessary spices.
  2. Chop the thyme and rosemary in a mortar.
    Chop the thyme and rosemary in a mortar.
  3. At the wings, cut off the last phalanges. Cut the wing in half. Put the wings in a deep container. Pour cold water, add spices, and mix. Close the container tightly with a lid and put it in the refrigerator for 12 hours.
    At the wings, cut off the last phalanges. Cut the wing in half. Put the wings in a deep container. Pour cold water, add spices, and mix. Close the container tightly with a lid and put it in the refrigerator for 12 hours.
  4. Preheat the deep-fry oil to 200°C. mix the Flour with a small amount of starch. Roll the wings in flour, then dip them in the marinade, then roll them in flour again. Fry, turning, until Golden.
    Preheat the deep-fry oil to 200°C. mix the Flour with a small amount of starch. Roll the wings in flour, then dip them in the marinade, then roll them in flour again. Fry, turning, until Golden.
  5. Put the finished wings on a paper towel to drain off the excess oil. Serve with sauce or hot ketchup. On the side - French fries.
    Put the finished wings on a paper towel to drain off the excess oil. Serve with sauce or hot ketchup. On the side - French fries.

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