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Crispy chicken wings a La Rostiks

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Crispy chicken wings a La Rostiks

To prepare these wings inspired me is the "Rostiks". Only there they are sharp, and I did, so that children could ingest


Cooking time80 minutes Number of servings12

Ingredients for Crispy chicken wings a La Rostiks




Step-by-step instruction of cooking Crispy chicken wings a La Rostiks


Step 1

Take 1 kg of chicken wings without fingers and chop into 2 pieces at the joint - shoulder and forearm. The pieces should not be too large, otherwise cooked through. Pour in a Cup enough water to just cover the meat, add 1 tbsp salt and leave for at least 1 hour. 

Cook the mixture for breading: 

1 Cup flour mixed with 1 Cup of breadcrumbs (plain) or bread crumbs (sold in Korean ready suitable crumbs under the name of Bread Crumbs), add 1 teaspoon of dry chicken broth and 1 teaspoon granulated garlic, 1/4 teaspoon paprika, curry, ginger, oregano, Basil, thyme, black pepper, Chile - in General, what your family uses. Grind the mixture in a blender. 

Heat in a deep fryer sunflower oil. 

The chicken pieces roll in mixture, moistened in milk or water again and quickly roll them in the mixture and fry in boiling oil. 

Eat quickly before the crust frumkeit. 

If all the herbs-seasoning already in loose form is great, nothing then grinding is not necessary, just make the mix.Take 1 kg of chicken wings without fingers and chop into 2 pieces at the joint - shoulder and forearm. The pieces should not be too large, otherwise cooked through. Pour in a Cup enough water to just cover the meat, add 1 tbsp salt and leave for at least 1 hour.

Cook the mixture for breading:

1 Cup flour mixed with 1 Cup of breadcrumbs (plain) or bread crumbs (sold in Korean ready suitable crumbs under the name of Bread Crumbs), add 1 teaspoon of dry chicken broth and 1 teaspoon granulated garlic, 1/4 teaspoon paprika, curry, ginger, oregano, Basil, thyme, black pepper, Chile - in General, what your family uses. Grind the mixture in a blender.

Heat in a deep fryer sunflower oil.

The chicken pieces roll in mixture, moistened in milk or water again and quickly roll them in the mixture and fry in boiling oil.

Eat quickly before the crust frumkeit.

If all the herbs-seasoning already in loose form is great, nothing then grinding is not necessary, just make the mix.