Tag: wings

" Fried chicken wings – Italian Cuisine

The fried chicken wings they are a delicious and tasty second course, which conquers everyone thanks to its irresistible crunchiness. You can vary the aromas using those that tickle your palate the most: from thyme to rosemary, from garlic to onion, through pepper, parsley and even curry, if you like. I used a lot of sweet paprika and a pinch of salt and I loved them, but you can really use anything, even the flavorings for roasts, so to speak. You can then accompany it with ketchup, mayonnaise, aioli sauce, barbecue sauce … And of course the inevitable french fries! Ah, I almost forgot: for a result extra crunchy, I have seen fit to opt for one triple breading (flour, then egg, then again flour and egg, to finish with the flour). Trust me, it's worth it!

Preparation: 25 min
cooking: 10 min
total: 30 min

Method

How to make fried chicken wings

In a bowl, beat the eggs with a pinch of salt.
Separately, mix flour and paprika together.

Take 1 wing at a time and pass it: first in the flour, then in the egg, then again in the flour, again in the egg, and finish with the flour.

Heat the oil well, then fry the wings a few at a time (so that the oil does not cool too much), turning them to brown evenly and gradually draining them onto kitchen paper.

The fried chicken wings are ready: add a pinch of salt and serve immediately!

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Buffalo wings – American fried chicken wings – Italian Cuisine

Take the chicken wings out of the fridge, so that as you proceed with the other preparations they come to room temperature (they will cook more evenly).
Prepare the Buffalo sauce: put all the ingredients in a saucepan, stirring with a whisk, and cook over medium heat, continuing to stir, until it comes to a boil and begins to thicken, then remove from heat and combine in a large non-stick pan. with the melted butter (40 g), beat to make it uniform, then let it cool.

Now prepare the gorgonzola sauce: combine all the ingredients in a bowl and mix, melting the gorgonzola well (if you prefer, you can use a blender).

At this point you can fry the wings in hot oil, turning them to brown them evenly, and then draining them on kitchen paper.

Dress the wings still hot with the Buffalo sauce, stirring gently to make them cover evenly.

The Buffalo wings are ready: serve them immediately, with the gorgonzola sauce on the side.

Stuffed wings with spicy sauce recipe – Italian Cuisine

For the recipe of the fins stuffed with spicy sauce, cut the chicken wings in half; remove the smallest bone from the terminal halves, then clean them all, scraping the pulp from the bone, so as to free it and use it as a small handle.

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Collect the fins in a bowl, pour 150 g of yuzu sauce,

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maple syrup, add salt, pepper and thyme. Stir and marinate for 1 hour.

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Toast the Basmati rice in a drizzle of oil with a peeled shallot, the cloves and 2 bay leaves. Wet it with the broth and bring to a boil, close the pan with the lid and cook the rice in the oven at 180 ° C for 20 minutes.

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Put in a saucepan a clove of peeled garlic, 50 g of yuzu sauce, honey and a spoonful of tomato paste, a chopped red pepper, a bay leaf, a pinch of salt and the tomato puree. Cook it for about 20 minutes.

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Remove from the oven and let it cool down. Remove the bay leaf and shallot and mix the rice with the Cheddar flakes. Stuff the chicken wings with the cheese rice:

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the batter will then help keep the filling inside the pulp.

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Prepare the batter by mixing the milk, flour, eggs, a pinch of salt and 2 teaspoons of smoked paprika with a whisk.

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Pass the stuffed wings in the flour, then in the batter and dip them in the not too hot peanut oil (160 ° C), so you can cook them for about 15 ', without burning them.

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Fry 6 at a time: you will thus avoid lowering the oil temperature too much. Drain them on kitchen paper and serve with the spicy sauce.

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