Mix in a blender, everything you need for the marinade: garlic, salt and oil are punched out by a blender to almost smooth, the wings cut off the outermost phalanx and throw away, or reserve the broth for later. The remaining 2 phalanx cut at the joint so that the batter we are not "stuck" on the bend and was not soggy. Put in a container, add the marinade, thoroughly kneaded, so that each wing was in the marinade and leave in a warm place to marinated quickly. I used the stove, maybe, in the oven sat the pies and the oven was pretty warm. A great option to speed up the process of marinating: in a microwave put a bowl of water, bring it to a boil (I have this process in a glass of water is 3.5 to 4 minutes), withdrawing the water, put in the oven chicken.

While the wings we have marinated, prepare the batter: whisk the eggs to a froth in a blender, add the cream, flour, bringing the dough to the status of a "batter for pancakes", can be a little thinner. Take a handful of corn flakes and break them right in the hands, you can certainly arm themselves with a packet and with a rolling pin, I prefer to do it by hand. Exactly also come with potato chips. Add gradually, alternating between flakes and chips. As soon as the batter thickens so that it is lazily sliding off the spoon, that's enough. (if necessary, if it will swell up and become quite thick you can always add cold or boiling water, or a splash of cream. This time I had to add a gram, probably 50 cream. Leave the batter to swell to "earned" gluten flour so it will stick better to the wings.

Yet swells the batter, prepare the sauce: finely chop herbs, mix mayonnaise/sour cream/yogurt (whatever you want, on your own taste, all the options are worthy) and tomato sauce. A taste brought salt to the sharpness desired and put into the fridge to let the flavors became friends and mixed

Dip wings in flour. This gives us 100% that the batter will stick like a limpet and won't be "bald spots" on the wings.

Pour into a container, which will obzhivatjsya our wings oil based, so the wings were half the oil, put on medium heat. Let the oil is heated do not "jerk", but gradually. Wait until the oil consistency will be like water, dip pre-breaded wings in batter and sent to the pan. Fry the wings on one side about 5 minutes, turn over and Dozhivem with another of the same thing. Do not include fire if you don't like "little Indians", of the middle just large enough for the wings were ready in the time specified, but the batter was still soft and became rosy and tempting in order that the wings were not overly greasy, send them embost with a paper towel, let it 5 minutes and lie down, the excess will drain.

Place on a dish, serve with sauce. Have malachowski sauce was different, sour cream 30% fat, tsp of Dijon mustard, with seeds, pink pepper 1/2 tsp punching blender until smooth, also very tasty, I'm in it, really too hot red pepper is added. This time was not at home cream need fat, less fat from the sauce is too liquid. Sharpness, of course, everyone chooses for himself