Description
Recipe for lovers of spicy-sweet, crunchy and incredibly flavorful wings. You won't believe, but impossible to resist, the hand she reaches for a new piece. Prepare in four stages, first a pickle, then fry in potato starch, deep-fried, which gives us a crispy crust on top and then slightly cooled and again fried in the same oil, so that the wings prigotavlivaetsya lying on the plate between the two stages of roasting. Just the temperature of the wings is so high that as long as they are on the plate, they continue to hiss and prepared, it allows them to dry and don't overcook. Last leg is the most delicious, we prepare a sauce based on soy sauce, honey, lemon juice, garlic and chili, we glazirin our wings. So all who are interested are welcome!
Ingredients
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Ginger
1 slice
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Olive oil
2 Tbsp
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Black pepper
1 pinch
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Salt
2 pinch
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Soy sauce
80 ml
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Garlic
1 piece
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Olive oil
1 Tbsp
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Lemon
1 piece
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Chili
1 Tbsp
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Honey
2 Tbsp
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Chicken wings
1 kg
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Potato starch
6 Tbsp
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Vegetable oil
800 ml
Cooking
The wings to cut off the ends, we don't need them. Itself wing to cut the joint in half. Marinate in olive oil with salt, pepper and slit ginger. Just below the root gave its flavor and juice, can add more. Leave for half an hour.
Heat oil in a saucepan or casserole for deep frying. The wings dip on all sides in potato starch. Attractivite meat with ginger, we don't need him.
Fry wings in deep fat for five minutes. It is better to do 2-3 passes. While you fry the second, the first is on a plate, fry a third of the first went back in the fryer and so on.
The first batch is ready and lies on the plate, zagotavlivali till we fry the next. View what should be the color, the wings only began to slightly gold.
Here are the wings after the second frying in deep fat, already brighter and completely prigotovlenii do not need to pester in the oven, the meat is already moving away from the bones.
Prepare everything for the sauce. Finely chop the garlic and chilli too. I really was not fresh, so I added chilli paste (ground chilli and churn with salt). Put on medium heat pan and pour oil, it must be heated.
Lightly fry the garlic with the pepper to reveal their aroma, gilding is not necessary. Pepper you can put in more, all to your taste.
Pour soy sauce and squeeze juice from the lemon straight into the pan
Then add a couple of tablespoons of honey, this will make it thick and caramel consistency. And yet, a bit of honey smooths out the sharpness of the pepper.
Boil sauce until slightly thick, not soaked in it, and as it were covered with glaze.
Then dip wings in sauce on all sides and served to the table.
Bon appetit!
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