Crispy wings

Name: Crispy wings - Dorina P.
Ingredients: 8 wings 400 g yogurt 3.5% fat approximately 250 g flour salt; pepper; sweet paprika oil for frying

Meat - Crispy wings by Dorina P. - Recipia

Crispy Wings with Yogurt and Flour These wings have been very well received here, especially alongside a cold beer and a simple ketchup sauce. The yogurt tenderizes the meat after a few hours and helps the flour adhere well to each piece. The preparation is not complicated, but you need to keep in mind the marinating time: the wings need to chill in the fridge for 5-6 hours before frying. Quick Info Preparation time: about 15-20 minutes for cutting and seasoning Marinating time: 5-6 hours Cooking time: not specified exactly; the wings are fried until nicely browned Total time: approximately 5-6 hours plus frying time Servings: the recipe uses 8 wings; the number of servings depends on their size and the side dish served Difficulty: easy Recipe type: appetizer or warm snack Ingredients 8 chicken wings 400 g yogurt with 3.5% fat Approximately 250 g flour Salt, to taste Pepper, to taste Sweet paprika, to taste Oil for frying For serving Sweet or spicy ketchup, as preferred Preparation Method 1. Preparing the Wings Cut the wings, if necessary, and wash them well. Let them drain, then take each piece and season it with salt, pepper, and sweet paprika. There’s no need to mix the spices separately. You can sprinkle them directly onto each wing to ensure they are evenly coated. 2. Marinating in Yogurt Place the seasoned wings in a large bowl. Add the yogurt and mix well until all pieces are coated in yogurt. Cover the bowl and put it in the fridge for 5-6 hours. This step is important for flavor and for the flour coating that will form later. The wings should not be fried immediately after seasoning. 3. Dredging in Flour After they have been in the fridge, take the wings out one by one. Remove each piece from the yogurt marinade and dredge it in flour until it is coated on all sides. There’s no need to remove all the yogurt beforehand. The flour should stick to the remaining layer on the wing. Use about 250 g of flour, but you may not need all of it, depending on how well the pieces are coated. 4. Frying Heat the oil and fry the wings until they are nicely browned. Work in batches, without crowding the pieces, if the pot isn’t large enough for all of them. As they fry, check to ensure they are browned on all sides. The exact time varies depending on the size of the wings and the oil temperature, so the browned appearance remains the reference from the original recipe. 5. Serving Remove the wings after frying and serve them with sweet or spicy ketchup, as preferred. They are best served warm, as a snack or alongside beer. Why I Make This Recipe Often It’s a simple recipe with common ingredients and no complicated spice mix. The yogurt is sufficient for marinating, and the flour creates a crispy coating when fried. My husband particularly enjoys it, so it’s one of the go-to options when I want to prepare wings for a snack. The only thing that needs to be planned is the 5-6 hour marinating time. Other than that, preparation is straightforward and doesn’t require difficult steps. Tips The wings should be well coated with yogurt before being placed in the fridge. If some pieces remain uncovered, they will have less marinade, and the flour will adhere differently. Season each wing before adding the yogurt. This will then distribute the salt, pepper, and paprika over the meat surface, but it doesn’t replace the initial seasoning. The flour should coat the pieces well, but there’s no need for an excessively thick layer. Shake off any excess before frying. Fry the wings until they are well browned. Since the exact time is not mentioned and the size of the wings may vary, don’t rely solely on the clock; also consider their appearance. Do not add more pieces than the frying vessel can accommodate. If the wings are crowded, they may brown unevenly, and the flour layer can become inconsistent. Substitutions The 3.5% fat yogurt is the specified ingredient in the recipe and should be used as such to keep the preparation unchanged. No alternative for yogurt is mentioned, so substituting it may alter both the marinade texture and how the flour adheres. The sweet paprika can be adjusted to taste, but the recipe does not include hot paprika or other spices. If you want to keep the original flavor, use salt, pepper, and sweet paprika without any additions. For serving, the ketchup can be sweet or spicy. The choice depends on preference and does not change the way the wings are prepared. Variations The simplest variation is the choice of ketchup: sweet for a milder taste or spicy for a bolder sauce. You can adjust only the amount of salt, pepper, and sweet paprika without changing the base of the recipe. There’s no need to add other ingredients for the wings to have a crust; yogurt and flour are sufficient in this version. If you are preparing more wings, maintain the approximate ratio of yogurt and flour based on the amount of meat. The basic recipe is calculated for 8 wings and 400 g of yogurt. Serving Ideas Serve the wings warm, with sweet or spicy ketchup in a separate bowl. They are suitable as an appetizer, a snack for a relaxed evening, or a dish that accompanies beer. The ketchup can be placed directly next to the wings, allowing everyone to add as much as they like. The original recipe does not include a side dish, so the wings can be served simply. Frequently Asked Questions How long should the wings sit in yogurt? The wings should be refrigerated for 5-6 hours. This is the marinating time indicated in the recipe and should be accounted for before frying. Should the yogurt be removed before dredging the wings in flour? It is not necessary to remove all the yogurt. Take each wing from the marinade and dredge it directly in flour, so the flour sticks to the yogurt layer. How much flour is used? The indicated amount is approximately 250 g. It is not mandatory to use all of it, as the amount needed depends on how much yogurt remains on the wings and how thick the flour layer desired is. How long do the wings fry? The recipe does not specify an exact time. The wings are fried in hot oil until they are nicely browned. The duration depends on the size of the pieces and the oil temperature. What do they serve with? They are served with sweet or spicy ketchup, as preferred. They are also suitable as a snack alongside beer. Nutritional Values The values below are estimates for one wing and can vary significantly. The amount of oil absorbed during frying is unknown, and the size of the wings may differ. For one fried wing, with some of the flour and yogurt used in the recipe, it can be estimated: Calories: approximately 270-360 kcal Protein: approximately 15-20 g Carbohydrates: approximately 12-18 g Fats: approximately 15-25 g The estimate includes the oil absorbed during frying but does not include the ketchup. For this reason, the values should not be considered exact. If the wings are larger or absorb more oil, the calorie count and fat content will increase. Storage and Reheating The wings are best immediately after frying when the flour coating is fresh and crispy. If there are leftovers, store them in the fridge in a covered container. After storage, the crust will not have the same texture as when they are freshly fried. Reheating can make them warm again but cannot completely reproduce the original appearance and consistency. It’s better to keep the ketchup separate and add it at serving.

Preparation

Cut the wings and wash them well. Take each one separately and season with salt, pepper, and sweet paprika, then place them all in a bowl. Add the yogurt and mix well to ensure all the wings are coated. Let them sit in the refrigerator for 5-6 hours. After the time has passed, take each wing and roll it in flour. Fry them in hot oil until they are nicely browned. Serve with sweet or spicy ketchup, according to preference. Enjoy your meal!

Crispy wings

Preparation

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