Fried wings with salt and vinegar
Votes: 4
Time: 3 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Prepare delicious and crispy chicken wings just like the ones they serve with beer at restaurants. Pre-marinating in vinegar adds a pleasant tart-salty flavor and keeps them juicy, while a cornstarch batter ensures a golden, crispy crust. The wings are deep-fried and served with a variety of dipping sauces.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups distilled white vinegar
- 1.8 - 2 kg of halved chicken wings
- 1 and 1/4 cups premium flour
- 1 and 1/4 cups cornstarch
- Vegetable oil, for frying
- Various sauces for dipping
We recommend
Recipes with similar ingredients: chicken wings, barbecue sauce
Cooking the dish according to the recipe:
- In a medium bowl, combine vinegar, 1 cup water, 3 tablespoons salt, and 1/2 teaspoon black pepper until the salt is almost completely dissolved. Pour the liquid over the wings in a large non-reactive bowl or baking dish and submerge the wings.
- Place in the refrigerator and leave there, stirring occasionally to ensure all wings are coated with the brine, for 2 hours.
- Drain the brine from the wings. Pat them dry with paper towels and bring to room temperature.
Place a wire rack on a baking sheet. Fill a large heavy-bottomed saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer reads 190°C (350°F). - In a large bowl, combine flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon black pepper. Stir in 2 cups very cold water and mix into a light batter. Add the wings to the batter and toss to coat. Remove the wings one at a time, allowing any excess to drip back into the bowl.
- Fry the wings a few at a time. Holding each wing with tongs, lower it into the hot oil and hold it there for a few seconds before releasing to seal the batter. Fry until golden brown and crispy, about 8-9 minutes. Transfer to the prepared baking sheet and sprinkle with salt.
Preheat oven to 95°C (205°F). Place the baking sheet with the wings in the warm oven to keep them warm while you fry the rest. Serve with a variety of dipping sauces.
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