Spicy wings

Name: Spicy wings - Crenguta E.
Ingredients: 6 chicken wings; half a tablespoon of chili; half a teaspoon of vegeta; a pinch of pepper; oil for frying; 7 tablespoons of breadcrumbs; 7 tablespoons of flour; 2 eggs; 1 tablespoon of basil.

Meat - Spicy wings by Crenguta E. - Recipia

Breaded chicken wings, seasoned and fried in oil I had spicy wings at KFC on Sunday and wanted to try a homemade version. The recipe is simple: season the wings, let them chill in the fridge for a bit, then coat them in flour, egg, and breadcrumbs. Fry them in hot oil until the crust is nicely browned. I served them with French fries and garlic sauce. Quick info Preparation time: about 30 minutes for seasoning and marinating Cooking time: not specified exactly; the wings are fried until browned Total time: at least 30 minutes, plus frying time Servings: not specified; the recipe uses 6 chicken wings, cut in half, resulting in about 12 pieces Difficulty: easy Recipe type: breaded, spicy, fried chicken wings Ingredients 6 chicken wings 1/2 tablespoon chili 1/2 teaspoon Vegeta 1 pinch of pepper 1 tablespoon basil Oil for frying, enough to cover the wings 7 tablespoons breadcrumbs 7 tablespoons flour 2 eggs Preparation method 1. Prepare the wings Cut each chicken wing in half at the joint. This way, they cook more easily and are simpler to coat in flour, egg, and breadcrumbs. 2. Season the meat Place the wings in a bowl and add chili, Vegeta, pepper, and basil. Mix well so that the spices coat all the pieces. Cover the bowl and let the wings chill in the fridge for 30 minutes. This time is included for seasoning, without needing additional ingredients for marinating. 3. Prepare the coating Put the flour in one bowl, the eggs in another, and the breadcrumbs in a third. Beat the eggs until well mixed. Coat each piece of chicken in flour, then in egg, and finally in breadcrumbs. Ensure that the breadcrumbs cover the surface of the wing well to form a crust when frying. 4. Heat the oil Place the oil in a pot. The amount should be enough for the wings to be covered during frying. The oil should be hot before adding the meat. If the wings go into oil that’s too cold, the crust may absorb more oil and won’t brown as well. 5. Fry the wings Add the breaded pieces to the hot oil and let them brown nicely. Avoid overcrowding the pot if it’s small, as this can lower the oil temperature. When the crust turns golden brown, remove the wings onto a paper towel. Let them sit for a moment to drain any excess oil. 6. Serve The spicy wings are served hot. In the original recipe, they were accompanied by French fries and garlic sauce. Why I make this recipe often I love this recipe because it uses common ingredients and doesn’t have a complicated preparation. The 30 minutes in the fridge is sufficient for the wings to absorb the flavor from the spices, and the coating of flour, egg, and breadcrumbs makes them slightly crispy on the outside. It’s also a practical option when I want homemade breaded wings without preparing a separate batter. The amounts of flour and breadcrumbs are enough for the 6 wings in the recipe, but there may be small leftovers after coating all the pieces. Tips and variations Tips Cut the wings at the joint before seasoning. Smaller pieces are easier to handle and coat evenly with flour, egg, and breadcrumbs. Follow the 30-minute time in the fridge. This is the preparation step mentioned in the recipe and helps distribute the spices onto the meat. The oil should cover the wings in the pot. Fry them until they are nicely browned, without removing them as soon as the breadcrumbs start to color. Place the wings on a paper towel after frying. This way, some of the surface oil is removed before serving. Do not stack all the pieces on top of each other after removing them. The crust holds better if the wings have space between them and are not sitting in the drained oil. Substitutions Vegeta can be kept as in the original recipe or omitted if you prefer not to use it. In this case, the final taste will be less salty and less seasoned. For a milder flavor, you can use less chili. If you want spicier wings, you can increase the amount, but this changes the proportions in the basic recipe. Basil can be reduced if you don’t like its aroma. There’s no need to replace the ingredient with another spice for the recipe to be prepared. Variations The recipe can be made with the wings cut in half, as described here, or with whole pieces. For whole pieces, coating them in flour, egg, and breadcrumbs may be a bit more challenging. For a crust with a more pronounced chili flavor, you can keep the amount of chili in the spice mixture and mix it well with the wings before chilling them. There’s no need to adjust the breadcrumbs. If you’re preparing more wings, proportionally increase the amounts of flour, breadcrumbs, and eggs. For the 6 wings in the basic recipe, you use 7 tablespoons of flour, 7 tablespoons of breadcrumbs, and 2 eggs. Serving ideas The serving mentioned in the recipe is alongside French fries and garlic sauce. The fries can be served separately, and the garlic sauce in a small bowl, so everyone can add as much as they want. The wings can also be served plain, immediately after draining the oil. It’s important to consume them hot, while the crust is still fresh. Frequently asked questions How many pieces do you get from 6 chicken wings? If each wing is cut in half, you get about 12 pieces. The number may vary slightly depending on how the wings are cut. How long should the wings stay in the fridge? The wings should chill for 30 minutes after being mixed with Vegeta, pepper, basil, and chili. This is the marinating time indicated in the recipe. How can I tell if the oil is ready? The recipe specifies that the wings should be placed in hot oil. Essentially, the oil needs to be hot enough that the breadcrumbs start to brown once the piece is added, without it remaining pale and soaked in oil for too long. Can I use less oil? The recipe is designed for frying in oil that covers the wings. If you use less, the pieces need to be turned to brown on all sides, and the result may differ from the original version. What can I serve the breaded wings with? In the basic recipe, the wings are served with French fries and garlic sauce. These remain the most suitable side dishes for the version described here. Nutritional values The values are estimated and refer to the breaded wings, excluding the French fries and garlic sauce. It’s impossible to calculate the exact amount of oil absorbed, as this depends on the size of the wings and the frying process. For about one breaded chicken wing, calculated as 1/6 of the recipe, the estimate is: Calories: approximately 280-380 kcal Protein: approximately 20-25 g Carbohydrates: approximately 10-18 g Fat: approximately 18-25 g The values increase if the wings are served with French fries and garlic sauce. The breadcrumbs and flour primarily contribute to the carbohydrate intake, and the oil used for frying can significantly change the calorie count. Storage and reheating The wings are best served immediately while the crust is still well browned. If there are leftovers, allow them to cool and store them in the fridge in a closed container. When reheating, the crust won't be the same as after frying, as it will absorb moisture. For the closest result to the original, heat them until well warmed, without leaving them in oil for too long. The garlic sauce and fries should be stored separately from the wings.

Spicy wings

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