American thighs and wings

Name: American thighs and wings - Daria F.
Ingredients: 4 thighs 4 wings 1 onion 3; 4 cloves of garlic 1 lemon vegetta pepper 1 egg beer flour oil

Meat - American thighs and wings by Daria F. - Recipia

I started making these American thighs and wings during busy times when I want something hearty but without complicated recipes. The name doesn't have a clear story for me, but that's how I found them, and that's how I keep coming back to them. The only part that requires planning is the marinade; otherwise, things go quickly and straightforwardly, without unnecessary steps. Quick Info Total time: approximately 3.5-10 hours (including marinating) Preparation time: 20 minutes Marinating time: 2-3 hours (or overnight) Frying time: 20-30 minutes Servings: 4 Difficulty: easy-medium Recipe type: main dish, classic frying recipe Ingredients 4 chicken thighs (with bone and skin, cut at the joint if large) 4 chicken wings 1 medium onion 3-4 garlic cloves 1 lemon Vegetable seasoning (to taste) Pepper (to taste) 1 egg White flour (about 5-6 tablespoons, enough to make a thicker batter than for pancakes) Beer – about half a can (100-150 ml) Salt (just in the batter, a little) Oil for frying (enough for shallow frying) Preparation method 1. Clean and wash the chicken thighs and wings well. If the thighs are very large, you can cut them at the joint, but it's not mandatory. 2. Place the meat in a large bowl. Sprinkle vegetable seasoning and pepper on top, enough to lightly cover each piece. 3. Cut the onion into not too small pieces – cubes or slices, whichever you prefer. Slice or lightly crush the garlic. 4. Add the onion, garlic, and sliced lemon over the meat. Mix gently with your hands to ensure all pieces are well coated with the marinade. 5. Cover the bowl and leave it in the refrigerator. The ideal marinating time is overnight (from evening to morning), but if you're in a hurry, 2-3 hours are sufficient. The longer they sit, the better the lemon flavor penetrates the meat. 6. When you're ready to cook, take the meat out of the fridge and let it sit at room temperature for about 10-15 minutes so it’s not too cold when frying. 7. For the batter, beat a whole egg in a deep bowl. Add flour, salt, and gradually pour in the beer, mixing continuously until you achieve a thick batter, denser than pancake batter. If it's too thin, add more flour; if it's too thick, add a little more beer. 8. Remove the pieces of meat from the marinade, shaking off the onion and lemon. Dip each piece in the beer batter to ensure it's evenly coated. 9. Heat the oil in a deep pan or a suitable frying vessel. The oil should be well heated and in a thicker layer, but not completely covering the meat. 10. Place the pieces of meat in the hot oil. Fry over medium to low heat to ensure they cook well inside. If the pan has a lid, you can put it on for half the time, but not completely cover it to avoid steaming the crust too much. 11. Turn the pieces on all sides until they are evenly browned. Drain them on paper towels when done. 12. Serve them hot, with any side dish you prefer – potatoes, rice, salad. Why I make this recipe often This recipe doesn't require complicated ingredients, and the lemon and garlic marinade gives a pleasant flavor without needing many spices. The beer batter comes out crispier than if you used just egg and flour. It works well for gatherings and is easy to make. Tips and variations Tips - If using boneless chicken, be careful with the frying time; it cooks faster. - You can adjust the amount of vegetable seasoning or pepper to taste, but don’t overdo it so as not to overpower the lemon flavor. - If you don’t want a strong lemon taste, use fewer slices for marinating. Substitutions - Vegetable seasoning can be replaced with salt and a mix of dried herbs. - White flour can be substituted with whole wheat flour, but the crust will be denser. - If you don’t have beer, sparkling water works too, but it won’t have the same effect on the crust. Variations - You can add a little sweet or hot paprika to the batter for a different flavor. - If you want a thicker crust, double-dip in the batter. - It also works with other chicken pieces (drumsticks, bone-in breast). Serving ideas - With French fries or mashed potatoes - Simple summer salad - Plain rice or rice with vegetables Frequently asked questions Does the meat need to marinate for 2-3 hours? Yes, even 2-3 hours make a difference in flavor. If you have time, let it sit overnight. Can I make the crust without beer? Yes, sparkling water can be used, but the crust won’t be as airy. Can it be made in the oven instead of frying? I haven't tried with this recipe – the beer crust is meant for frying. Can I add other spices to the marinade? You can add what you like, but be careful not to overpower the lemon and garlic flavor, which gives the main taste. Nutritional values Approximately, for one serving (one thigh and one wing with crust): Calories: 400-500 kcal Protein: 28-32 g Carbohydrates: 20-30 g (from the batter) Fats: 20-30 g (depending on the amount of oil absorbed) Values are indicative and may vary according to the size of the meat and how much batter remains on each piece. Storage and reheating Best eaten fresh, immediately after frying. If leftovers, they can be stored in the fridge for 1-2 days, but the crust will soften. For reheating, you can use the oven (not the microwave), at 180°C for a few minutes, directly on a grill or on a baking tray with parchment paper. Long-term storage or freezing is not recommended.

American thighs and wings

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