The fins are fantastic fried and we also have them spiced and marinated, for a truly explosive flavor
Ingredients
- 12 chicken wings
- 100 g natural yogurt
- chili pepper powder
- paprika
- dry garlic
- powdered ginger
- turmeric
- mint
- flour
- Worcester sauce
- Tabasco
- tomato sauce
- peanut oil
- extra virgin olive oil
- salt fine and flakes
Prepare the wings as shown in the photos in the gallery: cut off the terminal tip. Divide them in two, with a cut at the joint (1).
Parades the small bone of the front part (2); then cut the skin and tendons so that you can push all the pulp from the joint to the bottom, baring the bone (3). Do the same operation with the pulp of the other wing part, which has only one bone. You will get two mouthfuls with a "handle" that you can hold.
place the 24 wings in a bag with 2 teaspoons of turmeric and 1 of paprika, 1 teaspoon of chilli pepper, 1 teaspoon of garlic and 1 of powdered ginger. Add 1 teaspoon of Worcester sauce and a few drops of Tabasco. Shake the bag to distribute the dressing on all the fins and let them marinate for 1 hour.
Heat abundant peanut oil. Remove the fins from the bag, pass them in the flour and fry them in the oil for 3-4 minutes. Drain them on kitchen paper.
whisk 30 g of extra virgin olive oil with 1 teaspoon of paprika, 1 tablespoon of tomato sauce and a pinch of salt to obtain a red sauce.
Jumbled up yogurt with 5-6 minced mint leaves. Serve the flaps with the sauces and salt flakes.
Easier and faster: the fins thus prepared are more pleasant to eat, because the pulp is all collected and easily detaches from the bone. However, you can also marinate and fry them by simply dividing them in half after ticking them. Increase the marinade by 30 minutes and the frying time by a few minutes, starting from a slightly less hot oil.
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