The fried chicken wings are a second dish very tasty and at the same time quick to prepare. They are a truly irresistible dish, perfect for a more casual dinner with friends or for a regular family evening.
They are made by flavoring chicken wings with paprika and roasted herbs, which will make the meat really good. Perfect with fries or dipped in a sauce, the fried chicken wings are a great second course.
So let’s see how to prepare perfect fried chicken wings.
- 14 chicken wings
- 2 eggs
- Flour 00, to taste
- Parsley, to taste
- Pepper, to taste
- Paprika, to taste
- Aromas for roasts, to taste
Take a bowl and pour the eggs, beat them well. Add salt and pepper and leave aside for a moment to prepare the chicken wings.
Clean them thoroughly, remove any residual feathers on their surface and then deprive them of the tip. Wash under running cold water and then dry with a dry cloth or with a sheet of absorbent paper.
Now prepare the other ingredients you need to prepare your fried chicken wings. Take a bowl and add the 00 flour, sieve it first with a strainer with a tight mesh to eliminate any lumps. Add the aromas for roasts, paprika, salt and pepper and mix well.
At this point mince very finely the parsley; use for this step a crescent or a mixer, which in a few seconds will give you perfect chopped parsley. Once ready add the parsley to the flour and stir again.
Now everything is ready to begin the preparation of fried chicken wings. Take each individual wing and pass it first in the flour on both sides, taking care that all the surface of the chicken wings is covered with flour. Only at this point pass into the egg. This step takes a few seconds longer, dip the chicken wings into the beaten egg again.
To have a thicker breading in your fried chicken wings, go over the flour again. In this way your fried chicken wings will be even crispier and greedy. Continue this way until you have finished all the chicken wings.
Meanwhile, take a large pot and put some seed oil to heat. When the oil has reached the ideal frying temperature add chicken wings. Do not put a lot of chicken wings together to prevent the oil temperature from falling too low, causing your fried chicken wings to lose crispness.
The ideal is to proceed with two chicken wings at a time. Salt to your taste and halfway through cooking turn the chicken wings to obtain a perfect result on both sides.
When golden on both sides, remove them from the oil and lay on a dish covered with absorbent paper so as to remove any excess oil, which would make your fried chicken wings too heavy to consume.
Store the fried chicken wings in the refrigerator for a maximum of one day covered with cling film or closed in an airtight container.