Wings again! But this time fried not baked, not quite as healthy, but hey you only live once. These are pretty straightforward to make, no faffing about with batters and the like, just marinate the wings in buttermilk, with a few extras, then dredge in a mix of potato starch and flour, and deep fry for a couple of minutes. For an extra spicy twist toss the crunchy cooked wings in some hot chipotle sauce. Devour with a cold beer and crisp cooling coleslaw.
For 500 grams of wings:
250ml Buttermilk
2-3 Chipotles
150g Potato flakes
150g Flour
Salt and Pepper
Blend the chipotles and buttermilk, season well with salt and pepper, stir in the wings, cover and leave in the fridge for a few hours or overnight. Buttermilk is a great tenderiser and will do wonders to the wings.
Blitz the flour and potato flakes in a food processor with some salt and pepper to make a fine powder. Toss the wings in the flour mix, making sure to shake off any excess marinade first, set the coated wings aside ready to cook.
Heat the deep frying oil to 180°C, rice bran is good. Fry the wings in batches until they’re floating on the surface and have an internal temperature of 70°C. The mini ‘drumsticks’ should take 5-10 minutes and the wings 4-7 minutes.
